Native Pepperberries grow in the wet forests of southern NSW, South East Australia and Tasmania. The berries have a spicy berry aromatic flavour. You can add them to a mill and grind them or add them to a spice blend. Only the female plant has the berries and you can use the leaf as an alternative to pepper when its ground as a spice.
Use like chilli as it packs a punch of heat
A little goes a long way in terms of strength of flavour
Add to marinades, spice mixes, sauces, stir frys, home made oils and pickling
Tasmanian Mountain Pepper leaf and berries have a very strong anticrobial activity against common food born human pathogens, bacteria, yeasts and moulds. Mountain Pepperleaf contains Polygodial (an aromatic compound), which gives the fragrant spicy hot flavour profile and rainforest aroma.
The Mountain pepper leaf and berries contains strong antioxidants, vitamin E, lutein, zinc, magnesium, calcium and iron.
Antioxidants can help to prevent common diseases like Alzheimer's, cardiovascular disease, diabetes and cancer.
Lutein is important for eye health and the prevention of macular degeneration.