Profile: These smell sharp and musky, like a sunny autumn day with crisp winds. Pink peppercorns aren't actually a member of the peppercorn family.
Pink peppercorns are aromatic, sweet, and spicy. They taste like moderate citrus and delicious berries. Pink peppercorns are great in fruit sauces, salads, and desserts. The deep rose hue of these peppercorns adds elegance to any dish.
Pink peppercorns are the berries of the Peruvian pepper tree, which is native to South America but is widely grown in suburban North America. Piperine oil, found in other peppercorns, gives it a faint spicy flavor. Other peppers' heat is absent here.
Pink peppercorns have a delicious flavor, but if you dig deeper, you'll find fascinating footnotes like pine, juniper berries, and a hazy berry fragrance.
The berries contain a toxin that can induce stomach upset if taken in large numbers. Pink peppercorns are a tad more abrasive than black, white, or green peppercorns. Their piercing quality goes nicely with rich meats, fish, and sauces. They also go great with chocolate.
Pink pepper is used in several Chilean wines and has many medicinal benefits.
|Shelf Life:||1.5 Years.|
|Basic Prep:||It is ideal to use freshly ground spices. Place whole peppercorns in a cheese cloth bag and boil in a stew or soup. Remove the bag before eating. Also, pepper loses flavor with prolonged cooking, so add it towards the end.|
|Ways To Use:||Used in recipes as a substitute for pepper to make creamy salad dressings, vinaigrettes, marinades and sauces. Use Pink Peppercorns to coat filet mignon or pork tenderloin before grilling or roasting for an elegant sweet pepper flavor.|
|Cuisine:||American, Asian, Brazilian, European.|
|Country of Origin:||Brazil|
|Taste & Aroma:||Hot, Pungent.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|