PINK PEPPERCORNS

Discovered in South America, this false pepper plant was brought to the island of Madagascar in the 19th century. Whether crushed or whole, these pink berries, with their resinous fragrance, pair with marinated salmon, poached fish, white asparagus, or fresh goat's cheese. They are also delicious in marinades and a welcome addition to gin and tonic!

Pink peppercorns exude warm notes. They are sweet, peppery, and slightly aniseed, offering a delightful flavour. Gently crush these berries between your fingers to release their vegetable notes of coriander and burnt juniper before adding them to your dish. On the palate, the pink berries have a soft texture and slightly bitter and woody flavours.

Pink peppercorn is mistakenly called "pink pepper," but it does not belong to the Piper nigrum species. The scientific name of pink peppercorn is Schinus terebinthifolius. It belongs to the botanical family Anacardiaceae, which includes various trees and shrubs, such as sumac, mango, and the cashew tree, which produces cashew nuts.

Also known as Bourbon pepper, pink peppercorns mainly grow on the island of Madagascar and the island of Réunion. Only fully matured berries are harvested because they possess powerful aromas and are full of flavour. They are then hand-sorted by Malagasy women who possess this unique expertise. Pink peppercorns can be found in various places, but few are good quality. High-quality pink peppercorns are shiny and perfectly round, without any wilting. They should be a vibrant pink, indicating they were harvested when fully ripe.

Pink peppercorns are also known for their anti-inflammatory and antiseptic properties. They are said to relieve sore throats, coughs, digestive disorders, and flu-like symptoms. Pink peppercorn is a beneficial berry to have in your spice cupboard!

Net: 35g

Ingredient: Pink berry

Origin: Madagascar