• 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.
