The Pink peppercorn, scientifically known as Schinus terebinthifolius is also known as the Peruvian Pepper tree or the California pepper tree.
It is a small sized tree which has many composite leaves with symmetrical and thin leaves on each side of the stem. The peppercorn berries grow in clusters on the tip of branches. The berries are white and when ripe turn into pink, light pink or dark red.
Pink peppercorn has a fragrant, sweet, spicy and delicate flavour. The subtle flavour is similar to sweet berries and citrus zest. The delicate peppery flavour comes out when grounded.
Pink peppercorns have the colour of a pink rose which gives an elegant look to any dish.
The pink peppercorn plant can be grown in a container as well as in the ground. Black soil is the best for cultivating this plant.
The berries are harvested during summer and a single tree can produce around 150 – 200 kilo fruit in a year.
Crush the peppercorns in a mortar or pestle to get the peppery flavour. It can be used as a seasoning or garnish and can be combined with black, green and white peppercorns. It is important to add the Pepper towards the end of cooking otherwise, overcooked pepper can ruin the taste of the cuisine.
Pink peppercorn gives a different kind of taste which is closer to chilies rather than black pepper. It can be used in delicate fish and meat dishes. It is used in sauces and marinades. They are also used in desserts, ice creams and fruit sauces.
It can fight against flu, cold, infections and also gives relief from muscle stiffness and aches.
Pink Peppercorns can appear toxic if added in a large quantity.
Coming soon - Recipe
Roasted Salmon with Pink Peppercorn Sauce