Tasmanian Pepperberry – Whole
• Store Pepperberries in a closed glass jar or they will absorb moisture from the air. If they become slightly soft, a few minutes on a shallow tray in a low oven (<100°C) will save your grinder from ‘clogging up’.
• Tasmanian Pepper is best used towards the end of cooking, (some of the flavours can be lost at prolonged high temperatures – especially frying and baking).
• Pepperberries will bleed a soft pink colour into marinades or pickle solutions, pale sauces, and yoghurt.
• Include crushed pepperberries in your favourite Dukkah
• Tasty salad dressing – soak dried berries in warm vinegar overnight, and combine with your favourite oil and spices.
• Dry Pepperberry Rub: Blend 2 teaspoons each of crushed pepperberries, sea salt, brown sugar and garlic powder with half a cup paprika, and 2 tablespoons dried, rubbed oregano. Store in an airtight container. Rub firmly into meat at least 30 mins before grilling or BBQ.
• Adult Icecream: Blend finely milled pepperberries into a softened vanilla bean ice cream and refreeze before serving. Adjust to taste, (remembering that flavor is less noticeable in frozen food).
These tips and information are taken from Diemen Pepper.
60g Jar, 60g Sachet, Gift Set Box, Gift Set Bag