The berries of the Brazilian peppertree are known as 'pink pepperThe taste is subtly sweet rather than sharp, although the berries contain carvacrol, which is also found in herbs such as savory, thyme, and oregano. Our pepper is a fragile, freeze-dried berry.
We call this pink fruit 'pink' pepper', but it is not pepper, at most a pseudopepper, and botanically speaking, the berry is not a berry but a seed pod. The plant/tree is not part of the pepperfamily (Piperaceae), but of the smoke tree family, a perhaps less familiar sounding family, but with well-known plant species such as the cashew (nut), the pistachio (nut), sumac (herb), mango and the Greek mastic.
The Brazilian peppertree (Schinus terebinthifolia Raddi) is native to South America, just like the Peruvian peppertree (Schinus molle). Both are used as spices.
The dried pink peppers However, they mainly come from the islands of Madagascar, Réunion, and Mauritius, off the east coast of Africa, including ours. They were "discovered" by French cuisine and planted on the islands in the early 19th century. In recent years, pink currants have also been produced (again) in Brazil.
Pink berries are 'air dried', which gives them a wrinkled appearance similar to black berries pepper, or they are freeze-dried. Freeze-drying preserves the berry's smooth shape and better preserves its subtle flavor and color.
Smell and taste
The pink pepper is compared to black pepper can hardly be called sharp. The sharpness comes from the phenol carvacrol, an antioxidant that is found in pink pepperFound in much greater quantities in herbs like savory, thyme, and oregano. The berries have a distinct juniper flavor (somewhat sweet), which is why they are also called red juniper berries.
Brazilian pink pepper contains the monoterpenes
- α- and β-pinene, woody pine scent, as in cumin, pine cone, juniper berry and hemp
- β-phellandrene, pleasant mint and citrus flavor, also found in allspice,
- para-cimene, woody and fresh citrus-like as in cumin, thyme, savory and marjoram, and
- cadineen, a fresh woody, vegetal aroma, like in cubebpepper
Usage
Pink pepper combines well with cloves, cardamom, cinnamon, savory, oregano, tonka beans, vanilla, allspice, pepper and chilipepper. Rose berries are used whole, as in magret de canard or pâté, but are usually crushed or coarsely ground. Use rose pepper Serve with veal, poultry, delicate fish dishes such as mousses, and shellfish such as scallops, shrimp, cheese, or in herb butter or pea cream. Delicious pickled in vinegar.
Try pink pepper also agree with fruits: peach, orange, melon, mango, or papaya. And chocolate, in French tartines (mango) and bread, and even in desserts, such as drizzling some over peach melba sprinkle or incorporate into peach marmalade.
As a botanical
Just an example: the Phizz Star: 50ml Star of Bombay, 15ml Bottlegreen Plump raspberry cordial, 15ml pink grapefruit juice and 30ml prosecco, topped off with pink peels crushed between the fingers pepper. Also try Peruvian pink pepper - temporarily unavailable!
Features:
- 100% freeze-dried berries of Schinus terebinthifolia
- origin: Mauritius
Assortment
- available in stand-up pouch, glass and 10 ml test tube
- glass jar contains 30 grams
Gift wrapping
- The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper.
- For an overview of our gift packaging, please refer to the section gift wrapping
Allergens
Strictly speaking, pink pepperberries are not allergenic. Plants from the same botanical family sometimes experience Cross-reactivity, an allergic reaction similar to that of its allergenic relative. Examples include apricot kernels (almonds) and pink pepper (cashew nuts). If you are sensitive to cashews - or pistachios - leave pink pepper then stand!
General advice
- pink pepper can be eaten raw and used in hot preparations
- Use the berries whole - also as a garnish - or grind them. Preferably do not do this with a pepper grinder with a metal grinding mechanism. The peels are so thin and oily that the grinding mechanism quickly clogs. can hit.
- Also consider using only the peels in a dish instead of the whole berries.
Save:
- save your pink pepper in closed packaging
- preferably store in a dark, dry and cool place
- best before June 2027 (06-2027)
- This expiration date is an indication
Would you like to know how this pink pepper tastes?
You can also try a test tube. The tube contains enough pink pepper to fathom the essence of taste.
Batch number
The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.
