Product Catalogue

Pepper Mix 5 Peppers 70g

5 Pepper mix is a blend of black, white, green, and pink peppercorns, with the addition of whole allspice (pimento). If putting this blend through a pepper grinder, it is advisable to take out any allspice that is larger than 3mm. in diameter otherwise they will not go through the grinder.

Pepper Native 50g

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Pepper Native Ground 20g

Ground native pepper, otherwise known as Tasmanian pepperberry, is found growing wild in the rainforests of Tasmania. It has, at first a sweet fruity flavour which is soon followed by an intense, numbing heat, which will certainly make your eyes water! The colour of ground native pepper will vary. The ground air dried berries are dark brown to almost black in colour, and the freeze dried berries have a reddish-purple colour. You may be a little more generous with the freeze dried berries as they have a milder taste. Always use the air dried berries sparingly unless you are very brave!

Pepper Native Leaf Ground 20g

See whole native pepper leaf for a spice description.

Pepper Pink Whole 20g

Pink, black, green and white peppercorns are the fruits of a tropical, perennial climber.  Pink peppercorns are produced by putting the ripe red fruits into brine, which inhibits the enzyme. Unfortunately, boiling the pink pepper to kill the enzyme or even freeze drying them does not work. They are too soft, and will break up.

The dried pink peppercorns that are available is called pink schinus, or christmas berry. The ones we keep are freeze dried, which is by far the best quality. The flavour is sweet, warm, and fresh.

Pepper Tellicherry 50g

Telicherry peppercorns are considered the finest pepper in the world.They come from the Malabar coast of India. Telicherry pepper is larger and more mature than other peppercorns. With a  full, robust flavour, telicherry will give a pleasing lift to your savoury dishes.

Pepper White Whole 70g

White, black, green and pink peppercorns are the fruits from a tropical, perennial climber. White peppercorns are produced by removing the enzyme from the fruit before it is dried, then they are packed into hessian bags and immersed in water for 2-3 weeks. During this period the outer husk softens and loosens from the hard core. Once removed from the water they are washed until no pericarp remains. The peppercorns are then laid out in the sun, or placed in ovens to dry. They stay creamy white in colour as there is no enzyme there to turn them black. White peppercorns have that pepper bite without the fragrance of black pepper. It is the preferred pepper for Thai and Japanese cooking, where the flavours of galangal, lemongrass, ginger and kaffir lime leaves would be lost if black pepper was used.

Pepper Whole Green 20g

Green, black, white and pink peppercorns are the fruits of a tropicial, perennial climber. Green peppercorns are hand picked before they have begun to ripen. They need to be plunged into boiling water for 15 minutes to kill the enzymes, then they are laid out in the sun to dry. The enzymes need to be prevented from activating otherwise the peppercorns will turn black. Green peppercorns have a fresh, hot bite to them, and are more subtle than the other three. Compliments gravies and white sauces, and enhances pates and rich meats, such as duck pork, and game.

Pickling Spice 60g

Our pickling spice consists of mustard seeds, dill seeds, peppercorns, birdseye chillies, allspice, cloves, cinnamon quils, mace blade and ginger pieces. Use approx. 1 tbsp. of pickling spice to 1kg. of vegetables. If you like, you can tie the picklong spice in a muslin bag and remove after cooking, although you will lose the attractiveness of  texture and colour, especially when packed into glass jars. Can also be used to add zest to clear soups.