Botanical Name: Schinus terebinthifolius
Pink peppercorns are an elegant and intriguing spice, known for their vibrant color and unique flavor. Despite their name, they are not true peppercorns like black or white pepper. Instead, they come from the Brazilian or Peruvian pepper tree. Their peppery name stems from their appearance and slight resemblance in taste to traditional pepper, but they offer a much sweeter, more delicate profile with floral and fruity undertones.
Pink peppercorns are visually striking, with a bright, rosy hue that makes them a popular choice for their flavor and aesthetic appeal. Their flavor is light and sweet with a subtle spice, offering hints of berries, citrus, and floral notes, followed by a mild, peppery warmth. They lack the intense heat of black pepper and instead provide a nuanced, aromatic experience that pairs well with a variety of dishes. The combination of their fruity sweetness and gentle spiciness makes them versatile for both savory and sweet culinary applications.
In savory dishes, pink peppercorns can be used whole or crushed to add a fragrant, mild spice to meats, fish, and poultry. They are often paired with lighter proteins like seafood or chicken to complement rather than overpower the dish. Pink peppercorns also enhance salads, vinaigrettes, and fresh cheeses, where their delicate sweetness and peppery bite elevate the overall flavor.
In desserts, pink peppercorns are a surprising and delightful addition to fruit-based dishes, chocolates, and baked goods. Their berry-like flavor pairs exceptionally well with chocolate, citrus, and tropical fruits like mango and pineapple, creating a sophisticated balance of sweetness and spice. Pink peppercorns can be infused into syrups or ground over desserts for an extra layer of flavor.
Though they are generally safe for consumption, it’s important to note that pink peppercorns are part of the cashew family, so individuals with nut allergies should exercise caution when using them.