- Wild Harvested by hand;
- Grown without the use of pesticides and following positive environmental practices to meet eco-sustainable/ organic guidelines;
- Fruit is frozen fresh on location at time of harvest;
- Packed and refrigeration transported to a climate-controlled storage facility, awaiting milling;
- Social responsibility and fair trade is practiced.
NUTRACEUTICAL POTENTIAL APPLICATIONS
- The Mountain Pepper Berry has become a popular gourmet bushfood and inclusion in global culinary for its sweet/spicy aromatics delivering heat and depth of flavour. Providing a new dimension to preserves, chutneys, sauces, drinks, baking, and seasonings for a wide range of meats and vegetables; leveraging its marketability as an interesting Australian Outback gourmet ingredient;
- Packaged with antioxidants, the nutraceutical industry is quickly discovering the potential this potent fruit represents as a 'superfood' to deliver its unique nutritional properties.
- The Mountain Pepper plant was used in traditional medicine for centuries and represents exciting possibilities for cosmetic, nutraceutical, 'superfood', and food and beverage applications.
FREEZE-DRYING PROCESS : LYOPHILISATION
- Freeze-drying or Lyophilisation is a method of drying food without destroying its physical structure, chemistry and natural composition; maintaining the integrity of its phyto-compounds with little or no alteration;
- Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase.
- The berries are air dried to 93 – 95% dry matter, threshed and winnowed to remove twigs, wood, leaves;
- Milled in a stainless steel hammer mill;
- Freeze dried fruit milled to a fine powder;
- Packed in a cool dehumidified climate controlled environment.
COSMETIC POTENTIAL APPLICATIONS
- Colour cosmetics and mineral makeup;
- Scrubs and treatments.
- The berries of the Tasmannia lanceolata contain a complex range of primary compounds and antioxidants which are responsible for the sweet spicy taste and rich mocca colour.