Instead of coming from the vine that black, white, and green pepper is sourced from, pink peppercorns are the berries of Peruvian pepper tree that grows throughout South America, but often is grown throughout suburban North America. The slight peppery flavor is due to piperine oil, which is also found in other peppercorns. However, the heat of other peppers isn’t present here.
The flavor is rather fruity, though like an academic text, read into it enough and you’ll come to rather fascinating footnotes - pine, juniper berry, and a vague sort of berry aroma exist.
The berries have a chemical that can cause stomach irritation, but only when consumed in enormous quantities. You’ll never need as much pink pepper as you would black, white, or green as pink peppercorns can be a bit more abrasive. Due to their piercing quality they compliment fatty meats, fishes, and sauces well. In addition, they work well when paired with chocolate.
|Recommended Applications||This Pink Peppercorn is great in recipes, used in place of pepper, to create creamy salad dressings, vinaigrettes, marinades, or sauces. Another great use, roll filet mignon or pork tenderloin in the Pink Peppercorns prior to grilling or roasting, for an elegant sweet pepper flavor.|
|Basic Preparation||Any spice is best to use promptly after it has just been ground. Another way to add the whole peppercorn flavoring is to place them in a cheese cloth bag and let simmer in a stew or soup, remove the bag before serving. Also notable, pepper looses its flavoring during extended cooing periods, so it is best to add towards the end of cooking.|
|Cuisine||American, Asian, Brazilian, European|
|Taste & Aroma||Hot, Pungent|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Brazil|
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