Research undertaken by the University of Sydney shows that our air-dried DEVIL peppercorns have the following flavour compounds:

 

 

 

 

Another great thing about our Tasmanian DEVIL(R) 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).