Brazilian pink pepper

The berries of the Brazilian pepperThe tree is 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 may call this pink little fruit 'pink'. pepper', but it is not pepper, at most a pseudopepper, and botanically speaking, the berry is not a berry but a seed capsule. The plant/tree is not part of the pepperfamily (Piperaceae), but of the cashew family, a perhaps less well-known-sounding family, but with very well-known plant species such as the cashew (nut), the pistachio (nut), sumac (spice), mango, and Greek mastic.

The Brazilian peppertree (Schinus terebinthifolia Raddi) originates from South America, just like the Peruvian peppertree (Schinus molle). Both are used as spices.

The dried pink peppers However, ours come mainly from the islands of Madagascar, Réunion, and Mauritius, off the east coast of Africa. They were 'discovered' there by French cuisine and planted on the islands at the beginning of the nineteenth century. For several years now, the pink berry has also been produced in Brazil (again).

Pink berries are 'air-dried', giving them the same wrinkled appearance as black ones. pepper, or they are freeze-dried. Freeze-drying preserves the smooth shape of the berry, and the subtle flavor profile and color are better retained.

Scent 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, besides in pink, pepper, occurs to a much greater extent in herbs such as savory, thyme, and oregano. You can very clearly taste juniper in the berries (also somewhat sweet), which is why the berries 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, and hemp
• β-phellandrene, pleasant mint and citrus flavor, also found in allspice,
• paracimene, woody and fresh citrusy as in cumin, in thyme, savory and marjoram, and
• cadinene, a fresh woody, vegetal aroma, as in cubebpepper

Usage

Pink pepper combines excellently with clove, cardamom, cinnamon, savory, oregano, tonka beans, vanilla, allspice. pepper and chilipepperPink berries are used whole, as in Magret de canard or pâté, but are usually broken or coarsely ground. Use pink pepper With veal, poultry, delicate fish dishes such as mousses, and shellfish such as scallops, with prawns, with cheese, or in a herb butter or pea cream. Delicious when 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 with desserts, such as by drizzling some over pêches melba to 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, finished with pink zest finely 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 packaging

• The jar is available in 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 packaging

Allergens

Strictly speaking, pink is pepperBerries are not allergenic. In plants from the same botanical family, sometimes cross-reactivity to, an allergic reaction that is similar to that of the allergenic family member. Examples of this are apricot kernels (almonds) and pink pepper (cashew nuts). Are you sensitive to cashews - or pistachios - avoid pink pepper then stand!

General advice

• pink pepper can be eaten raw and used in hot dishes
• 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 skins are so thin and oily that the grinding mechanism clogs quickly. can hit.
• Also consider using only the skins, rather than the whole berries, in a dish.

Save:

• keep your pink pepper in sealed packaging
• preferably store in a dark, dry and cool place
• best before June 2027 (06-2027)
• This expiration date is an indication.

Do you want to know how this pink pepper tastes good?

Could you also try a test tube? The tube contains enough pink. pepper to fathom the essence of the taste.

Batch number

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.