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Kawakawa pepper corns

Gather up unripe green female kawakawa fruits. Leaving plenty on the tree to ripen. Either sundry or oven dry your harvested fruits. To sundry them put them in a hotdry and sunny placeas possible. If the temperature is too cool or if the air is humid, the drying will take too long and they will degrade before the drying is complete. The process should take only a couple of days. For best results pick the least ripe fruits you can find to prevent loss from ripening instead of drying of fruits.

If you oven dry there is less chance of error. Spread them in a single layer on an oven try and put it in the oven set at 20 degrees cecius, untill they become brown and brittle.Watch closley to make sure they dont burn. Once dried remove them from the oven and let them cool down. Store them in an airtight container.

Leave them whole or crush them just before using to serve over your favourite dishes.

Chilli Lime Salt

This simple flavoured salt adds another level of wow to fish, chicken, beef or vegetable dishes. 

Makes:½ cup

1 large fresh red chilli

½ cup flaky sea salt

finely grated zest of 2 limes

Remove seeds from chilli and slice flesh into tiny pieces. Mix with the sea salt and lime zest in a mortar and pestle or food processor and pound or blitz to form a fine crumb. If you want to store the salt for later use, dry it out in the oven at 150˚C for 30 minutes.