Schinus terebinthifolius

Pink pepper is the fruit of the Brazilian pepper tree, domesticated not only in Brazil, but also in Argentina and Paraguay. It is widespread as a good shade tree. It grows extremely aggressively and invasively, so today we can find it in every part of the world with a mild climate.

Mono-terpenes from the volatile oil can cause throat irritation, but not in the quantities required by cooking recipes.

Reunion is the only place where pink pepper is grown commercially.

FLAVOR

The aroma of ground berries is pleasantly fruity with a hint of pine. The taste is fruity, resinous and sweetly aromatic, similar to pine, but not so intense. It has one important link with real black pepper – piperine oil, but it does not have its spiciness.

USED ARE dry berries.

PURCHASE AND STORAGE

Pink pepper is available as a spice in most grocery stores and specialty stores.

Freeze-dried berries have the best color and taste. It can also be obtained in brine, vinegar or water, bottled or canned. Dried berries are often added to black, white and green pepper, but it is not related to them.

It will last up to two years in a closed container.

USE IN COOKING

Pink pepper enriches various dishes. Use it in smaller quantities. Pickling softens the berries, and they are easy to crush. Dry berries have a fragile peppery outer shell and a harder seed.

We recommend it with fish and chicken, but it goes well with game and other rich dishes as well as pine.

Pink pepper adds flavor to a variety of delicate sauces served with lobster, lamb medallions and pork.

IT IS GOOD WITH fish, chicken, rich fatty meat, game.

COMBINES WELL WITH savory, fennel, galangal, lemongrass, mint, parsley, black and green pepper.