Mountain Pepper Leaf Extract 1:2 - 500ml

Mountain pepper leaf is rich in antioxidants which help protect cells against the damaging effects of free radicals and may prevent or delay cancer, diabetes and Alzheimer’s, as well as autoimmune and cardiovascular diseases.

They have significantly higher antioxidant capacity than blueberries, which are considered one of the richest sources of antioxidants among fruits.

Mountain pepper leaf contains high concentrations of Vitamin E, zinc, calcium, magnesium, iron and lutein, a compound that plays an important role in eye health and wellbeing.

Mountain pepper leaf is also used to assist in the slow absorption of glucose from the stomach, allowing for stabilization of blood sugar levels.

Mountain pepper leaf was traditionally used for its antiseptic properties and to treat sore gums and toothaches.

The mountain pepper plant is used both ornamentally and in food preparation, and the tree produces two products: the berry and the leaf. The berries are dark-blue to black in colour and have a sweet, aromatic peppery taste. The leaves have strong antimicrobial activity against food spoilage organisms and can be used for cooking, preserving foods and medicinal purposes. The leaves, stems and berries produce approximately three times the antioxidants of blueberries.

Mountain pepper leaf is used in spice blends and baking products, and goes especially well with sauces, chutneys and condiments. Try adding it to your favourite potato dish. It adds a delicious peppery bite to pasta dough, savoury biscuits and bread, and can be added to curries, slow-cooked foods, cheeses and egg dishes, to enhance the flavour.

Mountain pepper leaf pairs well with dairy and dips, oil and vinegar-based meat marinades and salad dressings, meat-based sauces and egg-based condiments. The leaf complements fish, seafood, chicken, pork, lamb, beef and game meat, and pairs perfectly with most vegetables.

It lifts the profile of alcoholic beverages such as gin, vodka, white rum, Cointreau and tequila.