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FOOD&SPICES

Pink (Brazilian) pepper

Pink (Brazilian) pepper

Normal price €4,20 EUR
Normal price Offer price €4,20 EUR
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The berries of the Brazilian pepper tree are known as 'pink pepper'. The 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 from organic cultivation.

The pink pepper is not a pepper, because it is not part of the pepper family (Piperaceae), but of the wig tree family, a not so well-known family, but with well-known plant species such as the cashew (nut), the pistachio (nut), sumac (herb), mango and the Greek mastic. The Brazilian pepper tree (Schinus terebinthifolius) originates from South America, just like the Peruvian pepper tree (Schinus molle). Both are used as a spice.

The dried pink peppers, however, mainly come from the islands of Madagascar, Réunion and Mauritius, off the African east coast. They were 'discovered' by French cuisine and planted on the islands at the beginning of the 19th century. The berry has also been produced in Brazil for several years now.

Pink berries are 'air-dried', which gives them the same wrinkled appearance as black pepper. Or they are freeze-dried. Freeze-drying preserves the smooth shape of the berry and better preserves the subtle flavor palette and color.

Smell and taste

The pink pepper is not a pepper, because it is not part of the pepper family (Piperaceae), but of the wig tree family, a not so well-known family, but with well-known plant species such as the cashew (nut), the pistachio (nut), sumac(herb), mango and the Greek mastic.

The pink pepper can hardly be called sharp compared to black pepper. The sharpness comes from the phenol carvacrol, an anti-oxidant that occurs in much greater quantities in herbs such as savory, thyme and oregano, in addition to pink pepper. In the berries you can clearly taste juniper (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, pinecone, juniper and hemp
  • β-phellandrene, pleasant mint and citrus flavour, also found in allspice,
  • para-cimene, woody and fresh citrusy as in cumin, in thyme, savory and marjoram, and
  • cadinene, a fresh woody, vegetable aroma, as in cubeb pepper

Use

Pink pepper combines excellently with cloves, cardamom, cinnamon, savory, oregano. tonka beans, vanilla, allspice, pepper and chili pepper. Pink 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 St. Jacques (scallops), with shrimps, with cheese or in a herb butter or in a pea cream.

Try pink pepper with fruits: peach, orange, melon, mango or papaya. And chocolate, in French tartines (mango) and bread, and even in desserts, such as by sprinkling some over pêches melba or using it in peach marmalade.

If botanical

Just one example: the Phizz Star: 50ml Star of Bombay, 15ml Bottlegreen Plump raspberry cordial, 15ml pink grapefruit juice and 30ml prosecco, finished with pink pepper peels crushed between the fingers.

Attributes:

  • 100% Schinus terebinthifolius berries
  • origin: Mauritius
  • harvest 2018

Assortment

  • available in pouch, glass and test tube
  • standup pouches contain 30, 45, 150 and 300 grams respectively
  • 10 ml test tubes
  • glass jar contains 30 grams

Gift Wrap

  • the jar is available in a tasteful gift box, 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

These berries can cause allergic reactions in people with an allergy to cashew nuts

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 use a pepper mill with a metal grinding mechanism, unless combined with other spices (such as in four-season pepper). The skins are so thin and greasy that the grinding mechanism quickly clogs.
  • Consider not using the whole berries, but only the skins.

Save:

  • keep your pink pepper in closed packaging
  • preferably store in a dark, dry and cool place
  • best before October 2024 (10/24)
  • this best before date is an indication

Do you want to know what this pink pepper tastes like?

Could you also try a test tube. The tube contains enough pepper to fathom the flavor essence.

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