Summary

Pink peppercorn, despite its name, isn't a true peppercorn but the semi-ripe berry of the schinus bush. It's known for its playful flavor, blending floral and camphor notes with a mild, tingly pepper taste. This spice is a fantastic addition to lighter dishes, enhancing salads, slaws, and fruit dishes, and pairs wonderfully with chicken and fish due to its light and subtle flavor nuances.

History

Pink peppercorns, or 'baies roses' as they are known in French, have a rather cosmopolitan history that spans continents. Originally found in South America, particularly Brazil, these berries were not widely recognized as a culinary ingredient until the mid-20th century. They became a chic addition to French cuisine, where they were appreciated for their ability to add color and a gentle peppery touch to dishes without overwhelming them. This adoption by French chefs played a significant role in popularizing pink peppercorns globally.

Why We Love It

We love pink peppercorns for their ability to add a whimsical twist to any dish. Their mild pepperiness, combined with unexpected floral and camphor notes, makes them a joy to experiment with in the kitchen. Whether sprinkled over a fresh salad or used to season a delicate fish fillet, they bring a fresh and surprising element that's hard not to love. They're particularly fantastic in dishes where you wouldn't typically expect a peppery flavor, creating delightful contrasts that tickle the palate.

The More You Know

Did you know that despite their name, pink peppercorns are not related to the black, white, or green peppercorns of the *Piper nigrum* vine? Instead, they come from the schinus bush, which is closely related to cashews. This botanical curiosity is not just a fun fact for dinner parties but also explains why pink peppercorns have such a distinct and milder flavor compared to their true peppercorn cousins.