Pink (Peruvian) pepper

New! The berries of the Peruvian pepper tree are known as 'pink pepper', just like those of the more famous Brazilian pepper tree. In terms of taste, this pink pepper distinguishes itself with a subtle 'acidity'. The berry is pale pink, in contrast to the pink-red blushing Brazilian berry.

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 Peruvian pepper tree (Schinus molle) ) originates from South America, just like the Brazilian pepper tree (Schinus terebintifolius). Both are used as a spice.

Our Peruvian pink pepper comes from Colombia. Most Brazilian pink peppers come from Africa, with names from the islands of Madagascar, Réunion and Mauritius.

Pink berries are also called 'air-dried', which gives them a wrinkled appearance like black pepper.Preferably they are freeze-dried. Freeze-drying preserves the smooth shape of the berry and better preserves the subtle flavor palette and colour.

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, although this Peruvian  berry can taste quite peppery. This comes from the phenol carvacrol, an anti-oxidant that, in addition to pink pepper, is found to a much greater extent in herbs such as savory, thyme and oregano. In the berries you can clearly taste juniper (also somewhat sweet), which is why the berries are also called red juniper berries .

Peruvian pink pepper contains the monoterpenes

• α- and β-pinene, woody pine scent, as in cumin, pinecone, juniper and hemp
• α- and β-phellandrene, pleasant mint and citrus flavour, also found in allspice, and
• spathulenol, earthy, also found in oregano and selim 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 green pea cream.Delicious when pickled in vinegar.

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.

Fable
On the internet, the Peruvian pepperberry is often referred to as 'poisonous'. Like the Brazilian pepper berry, the Peruvian berry can cause allergic reactions in people who have a nut allergy. The berry is certainly not poisonous.

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. Try an infusion of pink pepper berries and red kampot in a 2:3 ratio in gin or vodka.

Attributes:

• 100% berries of the Schinus molle
• origin: Colombia

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 becomes clogged.
• Also 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 2025 (10/25)
• 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 penetrate the flavor essence.