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Pink peppercorn
7.8

Pink peppercorn

Pink peppercorns offer exceptional sweetness and flavors in the mouth

Discovered in South America, this false pepper plant was brought to the island of Madagascar in the 19th century. Whether crushed or whole, these pink berries with their resinous fragrance pair well with salmon, foie gras, carrot soup, or zucchini tagliatelle.

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In which dishes to use pink peppercorns?

Pink peppercorns have become a classic in cuisine at Terre Exotique, where we constantly test new peppers and spices. Initially, we only used pink peppercorns to sprinkle on fish. However, during a testing session with peppers and berries, we discovered a trick that we all now love: roughly crush the pink peppercorns and sprinkle them on a slice of fresh cheese and smoked salmon.

Pink peppercorns pair wonderfully with fish, as well as with cheeses.

How to use pink peppercorns?

Here are some recipe ideas to use pink peppercorns in your cooking:

  • Pink peppercorn salmon carpaccio:

    Find the complete recipe on our blog.

  • Duck breast with pink peppercorns:

    Crush a tablespoon of pink peppercorns and sprinkle them on your duck breasts before enjoying.

  • Honey and pink peppercorn grilled salmon:

    Add 2 tablespoons of pink peppercorns to your marinade made with honey, mustard, and olive oil.

  • Eggs cocotte with foie gras and pink peppercorns:

    Sprinkle 5 to 6 pink peppercorns on your eggs and pieces of foie gras before baking for 8 minutes.

  • Salmon and fresh goat cheese bites with pink peppercorns:

    Add 2 tablespoons of crushed pink peppercorns to the fresh goat cheese, then form balls coated with smoked salmon.

  • Tuna rillettes with pink peppercorns:

    Sprinkle 1 tablespoon of pink peppercorns on your crumbled tuna, then add the cream cheese.

  • Scallop carpaccio with pink peppercorns:

    Add 2 tablespoons of crushed pink peppercorns to your marinade.

The resinous and sweet flavors of pink peppercorns

Pink peppercorns exude warm and resinous notes. They are sweet, peppery, and slightly aniseed, offering a delightful flavor in the mouth.

What is pink peppercorn?

Pink peppercorn is mistakenly called "pink pepper," but it does not belong to the Piper nigrum species. The scientific name of pink peppercorn is Schinus terebinthifolius. It belongs to the botanical family Anacardiaceae, which includes various trees and shrubs such as sumac, mango, and the cashew tree that produces cashew nuts.

Also known as Bourbon pepper, pink peppercorns mainly grow on the island of Madagascar and the island of Réunion. The tree is dioecious and can reach up to 10 meters in height, with rapid growth. Only fully matured berries are harvested because they possess powerful aromas and are full of flavors. They are then hand-sorted by Malagasy women who possess this unique expertise.

How to recognize quality pink peppercorns?

Pink peppercorns can be found in various places, but few are of good quality. High-quality pink peppercorns are shiny and perfectly round, without any wilting. They should be a vibrant pink, indicating that they were harvested when fully ripe. At Terre Exotique, when we discovered our Madagascar pink peppercorns, we instantly fell in love with them.

Where does pink peppercorn come from?

A berry from here and there

Pink peppercorn was initially discovered in South America and then brought to different islands in the Indian Ocean, such as Réunion and Madagascar, in the early 19th century. These islands are now where pink peppercorns grow wild. Another name for pink peppercorns is Bourbon pepper because in the 18th century, Réunion was called Île Bourbon.

The benefits of pink peppercorns

Pink peppercorns are known for their anti-inflammatory and antiseptic properties. They relieve sore throats, coughs, digestive disorders, and flu-like symptoms. Pink peppercorn is a beneficial berry to have in your spice cupboard!


More Information
More Information
Native country MADAGASCAR
Genus and botanical species Schinus terebinthifolia
Ingredients pink peppercorn
Allergen Absence
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.
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