Pink Peppercorns

Pink Peppercorns are the dry berries from the Schinus terebinthifolia plant. Their colouring makes them one of the more attractive spices you can have in your larder. But it isn’t just the colour that sets them apart! They have a slight rose like scent and a rounder pepperiness than Black Pepper. The heat you get from them is more like that you get from chilli peppers, with the usual pepper hit.

Use Pink Peppercorns in a similar way to Black Peppercorn to change things up a little. They are great for making sauces, dressings, vinegars and marinades as well as seasoning all kinds of foods. Add them to a pepper mill either on their own or with Black Peppercorns or White Peppercorns to use as a table seasoning. Use them whole on foods while cooking to impart a delicious flavour, but be sure to remove them at the end. Biting into a whole peppercorn isn’t always the the nicest experience! Pink Peppercorns are not hard like other peppercorns, so can take a while to get through a grinder. If you’re in a hurry, it can be easier to just take as many out as you require and crush them with the back of a spoon (or pestle and mortar if you have a set!)