Mountain pepper berries aren't really black, more of a very, very dark red (think red wine grapes which look bluish when harvested).
This red-black colouration is due to high levels of anthocyanins (specifically cyanidins - 29.4 mg/g ; Konczak 2009). Anthocyanins
are strong antioxidants but they can also give a great reddish colour to your cooking. The anthocyanins can be brought out of even
our dried Mountain Peppercorns. Lemon juice, vinegar and brine are a great way to extract both colour and flavour out of the peppers.
Tasmanian Mountain Pepperberries had the highest antibacterial activity of any Australia bushfood - with high activity against both foodborne human pathogens and common food spoilage bacteria. Interestingly, the peppers had little activity against tested lactic acid bacteria which are beneficial microorganisms in foods such as cheese, yoghurt, sauerkraut, etc:
The biological activity of polygodial has been reported in the scientific literature to include antifungal and antimicrobial activities,
antihyperalgesia, potent attachment-inhibitory activity, insect antifeedant activity, antinociception, vasorelaxation action in vessels
of rabbit and guinea pig, anti-inflammatory and antiallergic activities (source: wikipedia).