Pink Peppercorns are dried berries of the shrub, Schinus terebinthifolius, native to South America. They are not true peppercorns, but are called such simply because they resemble a peppercorn and have a peppery aspect to their flavor. When dried, they have a fruity-tart, yet sweet, aromatic, mild peppery flavor that is unique. The berries have thin, fragile papery skins and are quite soft. They can be easily crushed between the fingers or in a mortar and pestle.
Pink peppercorns have thin, fragile papery skins and are quite soft. They can be easily crushed between fingers. They work in a grinder when mixed with other peppercorns, but not by themselves as they tend to clog up the grinder. By themselves, they are best crushed in a mortar and pestle, ground in a spice/coffee mill, or crushed by hand. These pink jewels are often used in rainbow peppercorn blends for color and a touch of sweetness.
The French are quite enamored with pink peppercorns, using them on seafood, veal, caramels with fleur de sel, and foie gras, among many other dishes.
**Allergy Information: Pink Peppercorns are a member of the cashew family and may cause an anaphylactic reaction in those who are allergic to tree nuts/cashews.
Try them with fish or shellfish, especially lobster, or poultry dishes, vegetable dishes, cream sauces, in cheeses, or fruit. We like it with pork or beef steak, in a vinaigrette, on popcorn, and on ice cream. Crush them and mix with minced ginger, garlic, and chile and top rice or rice noodles.
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