Pink Peppercorn

Schinus molle

Origin: Peru and Brazil.

Flavour: Sweet, spicy and peppery.

Uses: Baked goods, cakes, meat, chicken, wine, risotto, pasta, vinaigrette, curry, compound butter, vegetables, dessert.

Dishes: Pink peppercorn sauce, French mustard sauce with pink peppercorns, mixed greens salad with pink peppercorn vinaigrette, Nordic gravlax with herbs and pink peppercorn, grilled pork with peppercorn sauce and peaches, asparagus with pink peppercorn butter sauce, risotto with leeks and pink peppercorn and nuts– , savoury herb shortbread with pink peppercorn, coconut fish curry with pink peppercorn, pink peppercorn sugar cookies, chicken with pink peppercorn cream sauce, wild game meat with pink peppercorn sauce.

Compliments: Cardamom, clove, lavender, black pepper, saffron, mint, bergamot, basil, lemongrass, rosemary, cinnamon, juniper, parsley.

Substitutes for Pink Peppercorn: Black peppercorn, green peppercorn, capers, white peppercorns or a mix of peppercorns.

Bring fruity and bright flavours into your sweet and savoury recipes with Pink Peppercorns (dehydrated). Its sweet elements will enhance your chocolate mousse, sauce, curry or baked dishes.