Mountain Pepper 500 gm

Description

Contrary to what you might think, Mountain pepper is not related to the traditional white or black pepper and the herb is actually from the leaves of a small southern sub-alpine tree. These trees are indigenous to the Victorian and Tasmanian highland and alpine regions. We use the carefully dried and ground leaves t bring you this beautiful Australian herb.

The intense flavour of mountain pepper is spicy, pungent and aromatic. The delightful savoury tang of the mountain pepper has as intense hot pepper burst. It’s best to add mountain pepper towards the end of cooking to best retain the flavour and heat.

Mountain Pepper can be used in place of ordinary pepper to give all your cooking that unique native food twist. We love using it as great as a coating/rub on all porterhouse or fillet steak. It works beautifully with fish, seafood and tofu too. Add a zing to mayonnaise, dressings, dips and salsa. Remember – a little goes a long way!

Storing Australian Mountain Pepperl

The dried flakes must be kept airtight so as to not absorb moisture from the air. It is best kept in a dark place, such as inside a cupboard to mitigate the effects of oxidisation from light. This is not harmful but will cause the flakes to discolour and lose some of their  phyto-chemical activity.