Lends color and a sweet, almost fruity flavor to foods. Use in fruit salsas, vinaigrettes and sauces. Also good lightly crushed with cracked black and green peppercorns.
Pink peppercorn is part of the cashew family and can cause allergic reactions in those with nut allergies.
In contrast to black peppercorns that are obtained from a tropical vine indigenous to Asia, pink peppercorns are the fruits of Schinus terebinthifolius, a South American tree in the cashew family also known as Brazilian Pepper Tree, Christmasberry and Rose Berry.
Although not a true pepper, pink peppercorns add a peppery taste to foods.
Please note: Pink peppercorn can cause an allergic reaction in people with nut allergies.
Pink peppercorns, also called rose peppercorns, are not "true" peppercorns like
green and black peppercorns. These are actually the tiny, rose-colored berries
collected from the Brazilian pepper tree. As the same suggests, this member of
the sumac and cashew family is found in Brazil, as well as in Paraguay and
Argentina. This species is also cultivated in California, Texas, Arizona and
In terms of flavor, pink peppercorns taste similar to black or green peppercorns but are milder, with a citrus-like or acidic finish. They also give off a sweet aroma. Pink peppercorns are also noted for their delicate texture. In fact, the skins or fruit hulls tend to slip off easily.
Basil is a source of antioxidant and antibacterial compounds.
Piperine, safrole, beta-pinene, limonene, terpinene, alpha-pinene, various sesquiterpenes and monoterpene derivatives, including borneol, carvone, carvacrol, 1,8-cineol and linalool
Pink peppercorn lends color, texture and sweet flavor to foods.
Whole, Dried, ground, powdered
Whole peppercorn retains flavor longer than ground pepper.