\u2022 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\u00b0C) will save your grinder from \u2018clogging up\u2019.<\/p>\n
\u2022 Tasmanian Pepper is best used towards the end of cooking, (some of the flavours can be lost at prolonged high temperatures \u2013 especially frying and baking).<\/p>\n
\u2022 Pepperberries will bleed a soft pink colour into marinades or pickle solutions, pale sauces, and yoghurt.<\/p>\n
\u2022 Include crushed pepperberries in your favourite Dukkah<\/p>\n
\u2022 Tasty salad dressing \u2013 soak dried berries in warm vinegar overnight, and combine with your favourite oil and spices.<\/p>\n
\u2022 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.<\/p>\n
\u2022 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).<\/p>\n