Freeze-drying the fresh-harvested pepperberries retains the exquisite flavour and colour of the fresh berry. Sweet at first, with the lingering spiciness of this Tasmanian native, with a deep berry-red colour when crushed. They retain all flavours and aroma compared with the more common air-dried Mountain Pepper.These pepperberries are not ideal for a peppermill. They are better used by crushing and can be easily crushed by hand, with a spoon or mortar & pestle. Two-year shelf life. Biome is the only online retail store to stock these special freeze-dried pepperberries. Packed in glass, so you can reuse the container again and again. Tasmanian Mountain Pepper (or native pepper berry) is not just some 'flash' name for regular pepper grown in the mountains of Tasmania... Tasmanian Mountain Pepper (scientifically known as Tasmannia lanceolata) is native to Tasmania and is a very different plant from traditional pepper spice or capsicum-type bell-pepper, chilli or paprika. Black pepper spice comes from a flowering vine originating from India and Asia. Piperine provides the spicy heat in black pepper. Chilli, paprika and other capsicum fruits come from the Americas and the 'heat' comes from capsaicin. Tasmanian mountain pepper comes, oddly enough, from Tasmania (as well as some mountainous areas of southern Australia). The hot spicy flavour comes from polygodial.
