Tip #1. Store air-dried Tasmanian DEVIL ® Mountain Peppercorns in a dry place for maintenance of milling attributes. When kept dry the peppercorns have a shelf-life of three years If your peppers have picked up some moisture and are not grinding well in your pepper mill, then you can re-dry them. Heat an oven to 180 deg C., and then turn off. Place peppers on a flat baking tray and place in the cooling oven. 30 minutes should be sufficient and will not affect the flavour of your peppers. Tip #2. After opening our freeze-dried Tasmanian DEVIL ® Mountain Pepperberries be sure to remove as much air as possible and (very importantly) reseal the pack to limit moisture absorption from the air. Tip #3. The simplest use of our peppercorns is as a straight replacement for traditional peppercorns in your pepper mill or grinder. Don't just add ground pepper after the meal is cooked. The ground peppercorns are excellent in cooked bases for pasta sauces or soups. If you are sautéing onions, grind the peppercorns directly into the pan. This adds a really great flavour to the onions and if you use our freeze-dried pepperberries the onions will turn a purple-red colour. Tip #4. Speaking of colour… Add a small amount of our freeze-dried pepperberries to rice and stir in just before serving - the anthocyanins give the rice a magical colour (beats ‘saffron rice’ any day). Don’t know how much freeze-dried pepperberry to add - start small and keep adding until you get the colour you like. Tip #5. The more you cook Tasmanian Mountain Pepper the less 'heat' you have at the end. So, if you want to maintain the Peppercorn's unique bite, then add ground pepper to your cooking only a couple of minutes prior to serving. Tip #6. A coarse-grind is better for extracting all the flavours of our peppers. The peppers must be 'crunched' in order to elicit the full- flavoured back-palate.