Pepperberries and peppercorns
Male flowers:
Female flowers:
tasmanian_mountain_peppers_2018v1a011006.jpg New plantation of Tasmanian Mountain Peppers Tasmanian Devil Mountain Peppers
Cultivation & Agronomy
Mountain Pepper production ABC radio interview
2.  Freeze-drying provides the ultimate drying method - maintaining the full size, aroma and flavours of our Tasmanian WILD Mountain Pepperberries.  This method also maximises the retention of the berries 'red juice' (the anthocyanins) which can impart glorious colour to some of your dishes.  Our WILD pepper can be easily crushed and added to your hot or cold dishes.  If you soak the WILD peppers in water, vinegar or olive oil, the berries will rehydrate, making a perfect garnish for your dishes.
Our Pepper-Shop has a range of pack-sizes available and lots of information on our packaging and product shelf-life
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© Bronzewing Farm 2013-18

Production.  Bronzewing Farm Tasmanian Mountain Peppers are hand-harvested from the farm between March and May every year.
The fresh pepperberries are graded to remove twigs and leaves but we typically leave the berry stems on those fruits where they haven't fallen off during harvest.  We do this, because they add an 'authentic' look to our "Devil" peppercorns.  Also the stems are just as 'hot' as the berries.
We use two different drying methods to provide quite different end uses: 
1.  Warm air drying of the fresh pepperberries at 37-40 degrees Celsius for 50-60 hours produce our dried Tasmanian DEVIL Mountain Peppercorns suitable for your pepper grinder.  The "heat" of the pepperberry (the polygodial) is somewhat concentrated through this drying method as the berries are shrunken by the process to around 1/4th of their original size.  There is some loss of other volatiles and the red anthocyanins in Mountain Pepper dried this way.