Tip #1. Store "Devil" or "Mild" Mountain Pepper in a dry place for maintenance of milling attributes. When kept dry the
peppercorns have a shelf-life of three years If your peppers have picked up some moisture and are not gringing well in
your pepper mill, then you can re-dry them. Heat an oven to 180 deg C., and then turn off. Place peppers on a flat baking
tray and place in the cooling oven. 30 minutes should be sufficient and will not affect the flavour of your peppers.
#2. After opening our "Tasmanian WILD Mountain Pepperberries" store in the freezer compartment of your refrigerator for optimum
shelf life (2 weeks).
Tip #3. The simplest use of our peppercorns is as a straight replacement for traditional peppercorns
in your pepper mill or grinder. Don't just add ground pepper after the meal is cooked. The ground peppercorns are excellent
in cooked bases for pasta sauces or soups. If you are sauteing onions, grind the peppercorns directly into the pan.
This adds a really great flavour to the onions.
Tip #4. The more you cook Tasmanian Mountain Pepper the less 'heat' you have
at the end. So, if you want to maintain the Peppercorn's unique bite, then add ground pepper to your cooking only a couple of
minutes prior to serving.
Tip #5. A coarse-grind is better for extracting all the flavours of our peppers.
must be 'crunched' in order to elicite the full-flavoured back-palate.
© Bronzewing Farm 2013-19