Whole dried pink peppercorns from South America are a beautiful and delicious addition to any meal.
As a garnish, pink peppercorn lends a beautiful rosy pink pop of color to your dish. But this spice should be used for more than just looks. It has a peppery bite to it, reminiscent of back pepper, but also similar to chili peppers, with fruity sweet undertones. There is also a hint of a citrus, pine like flavor similar to rosemary.
Use pink peppercorn whole, cracked, ground, or rehydrated. If rehydrating the peppercorns, consider exploring different liquids for soaking. Water is classic, but wine, liquor, or stock work as well. Peppercorns soaked in brandy and used to sauté a thick steak or chicken breast will unlock a variety of complex yet subtle flavors. Pink peppercorns also pair well with seafood, fish, chicken, salad, pasta, and light sauces. Experiment with pink pepper, it can be used anywhere black pepper is called for.
For a savory sweet combination, explore pink peppercorns with chocolate, in truffles or ice cream.
Pink peppercorns are actually the dried berries of a South American plant, the Schinus molle, commonly known as the Peruvian pepper tree/Brazilian pepper plant, and not a member of the pepper family at all. They are more closely related to cashews than pepper, and can cause an allergic reaction in those with nut allergies.
Store pink peppercorn whole and grind as needed. Store in an airtight container, away from sunlight.
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