Taste Sensation "Aroma of bush-scrub with perfumed, fruity lolly notes. A lingering heat on palate" (Defining the Unique Flavours of Australia Native Foods by Heather Smyth, 2010, RIRDC 10/062). The above description probably doesn't help you define the way you'll taste Tasmanian DEVIL ® Mountain Pepper berries, so what is in it? Research undertaken by the University of Sydney shows that our air-dried Tasmanian DEVIL ® peppercorns have the following flavour compounds (click image to enlarge):

Well Colour me Pink (or red)!! Another great thing about our Tasmanian DEVIL ® Mountain Pepper is that the skin of the fruit is not black, but deep, deep red. Full of anthocyanins (specifically cyanidins - 29.4 mg/g ; Konczak 2009). Anthocyanins? Think red wine grapes, tomatoes, red apples, etc. Anthocyanins are strong antioxidants but they can also give a great reddish colour to your cooking. The anthocyanins are really rich in our freeze- dried pepperberries, but some can still be brought out of even our air-dried Mountain Peppercorns. Lemon juice, vinegar and brine are a great way to extract both colour and flavour out of the peppers (the photo on the right shows 20 peppercorns in 30 g of white vinegar; when crushed the peppers release even more colour).