Ingredients: Pink peppercorns from organic farming
A fruity and spicy peppercorn.
€5.10 25 g
Crush with a mortar and pestle just before using. Add whole to marinades. Avoid cooking the pink berries and use sparingly in recipes.
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy.
- Origin Madagascar
- Storage / Use In a cool, dark, dry place.
Olivier Rœllinger's words
Pink peppercorns have seductive color and a sweet, fruity flavor with a hint of heat.
The term pink peppercorn refers to several different varieties in the Shinus shrub species. Shinus are native to South America and are members of the Anacardiaceae family. The trees rarely grow higher than 7 meters tall and the berries are extremely delicate. It is a challenge to harvest whole berries without scars. Shinus terebinthifolia or terebinthifolius is the most common type available.
Madagascar, Brazil, Peru and Reunion Island are the main producers of peppercorns. Their use in cuisine dates back to the 1970’s. Pink peppercorns are used to season red meats and gravlax fish preparations.