Pink Peppercorns
Tiny, rose-hued Pink Peppercorns are highly aromatic and boast a peppery flavor with fruity,, floral undertones. They also impart a lovely color to food. Substitute them for some (or even all) of the black pepper in recipes to add extra dimension.
Suggested uses
Basic prep
Ready to use either whole or ground. Add to taste.
Storage & handling
Store in a cool, dry place.
Ingredients
Pink peppercorns. May not be suitable for nut-allergic consumers.
Despite their peppery flavor and resemblance to black peppercorns, pink peppercorns are not true peppercorns but the dried berries of Schinus molle, commonly known as the Peruvian peppertree. They are prized for their fruity, floral aroma and spicy flavor. Pink Peppercorns grow on large, shambling shrubs originally native to Peru. They are handpicked when ripe, then dried. Pink Peppercorns are generally cracked, crushed or ground before use in much the same manner as true peppercorns.
The tiny, rose-hued dried berries are highly aromatic and boast a delicate, floral undertone to their peppery flavor. They also impart a lovely color to food. They are often sold as part of a peppercorn blend, but their unique flavor shines through best when used on their own. They can be used as a garnish or part of a rub for meat, and are also a popular seasoning for vinaigrettes and light cream sauces to accompany poultry, game or fish.
Classic recipe
Pink Peppercorn Dill Pickles
This classic DIY pickle recipe gets an unexpected punch of bold flavor from our spicy Pink Peppercorns, and can be adjusted to suit your preferences. Add dried garlic for an extra savory component, or try using one of our peppercorn blends for an interesting twist.
