Pink Peppercorns
Estimated Inventory, 10 oz : 13.00
This item was last sold on : 11/12/24
Description/Taste
Pink peppercorns are round and consistently sized, measuring about 4 to 6 millimeters in diameter. The spice has a soft outer texture with brittle, deep pink to red skin that easily sluffs off when rubbed. The skin surrounds black, soft, and sticky flesh and a small, hard seed. The peppercorns have a distinctly piney and floral aroma with notes of herbs and citrus. Their flavor is similar to their scent, with a lingering, mild warmth and unexpected sweetness that mixes with notes of pine and citrus.
Seasons/Availability
Pink peppercorns are available year-round.
Current Facts
Pink peppercorns are the fruit of two small evergreen trees native to South America, the Schinus molle and the Schinus Terebinthifolius. Pink peppercorns are not related to other peppercorns, which are harvested from the Piper nigrum tree. They are instead more closely related to mangoes, cashews, and poison ivy, which can cause an allergic reaction if consumed in high quantities for people sensitive to these associated plants. The peppercorn's relation to these plant sensitivities led the United States government to ban the import of the spice in the 1980s. Reports say that consumption of the spice could lead to headaches, difficulty breathing, and swelling of the eyes and throat, stomach pain, and digestive issues. The French, who were the primary exporters of the spice, disagreed with the FDA’s ruling. They lobbied to get the ban overturned and eventually succeeded. However, the spice still does not have the FDA’s GRAS, or “generally recognized as safe,” status for human consumption. It is still recommended to only consume the spice in small amounts and that those with severe cashew, mango, or poison ivy allergies should avoid the spice altogether. Pink peppercorns are often mixed with other peppercorns and are rarely seen on their own. The essential oil harvested from the fruits is also commonly used in perfumes and body care products because of its rosy smell and woody and smoky undertones.
Nutritional Value
Due to the natural sweetness of peppercorns, their caloric makeup is primarily carbohydrates. The spice is also antioxidant-rich, containing high levels of anthocyanins, the pigment that gives the peppercorn is color, gallic acid, and bioflavonoids. These three nutrients have anti-inflammatory properties to protect against free radicals that can cause damage to cells within the body. The spice is also a source of dietary fiber, which aids the body in healthy digestion. Historically, Pink peppercorns have been used in Brazil to treat respiratory ailments like bronchitis and to treat bacterial infections.
Applications
Pink peppercorns have a uniquely peppery flavor with undertones of citrus and pine, similar to juniper berries, and are used to add an attractive punch of floral and spicy taste to dishes. The flavor of the peppercorn pairs well with warm spices like cardamom, cinnamon, cloves, and ginger. The peppercorns complement herbs like mint, basil, lemongrass, rosemary, and lavender, and citrus, including oranges, lemon, and bergamot. Pink peppercorns are often used for their aesthetic appeal to add a punch of aromatic pink color to white fish, sauces, and meats. Pair the spice with sweet-tart fruits like pineapple, strawberries, and pomegranate, and creamy desserts for a unique sweet experience, or add them to spice rubs for beef and lamb dishes. Pink peppercorns are too soft to grind in a spice mill unless combined with other, harder peppercorns like black and white. Instead, grind the fruits in a spice grinder or crush them with a mortar and pestle for best results. The ground and unground spice should be stored in an air-tight container away from heat and light sources for best results. For the best flavor, freshly grind Pink peppercorns for each recipe and use whole peppercorns within two years.
Ethnic/Cultural Info
Ancient Peruvian civilizations used Pink peppercorns for cooking and medicine. They were also used in brewing an alcoholic beverage similar to mead known as chicha. The ancient recipe was first created by the Wari, a civilization that predates the Incas by 500 years. The Wari is a relatively unknown civilization with no written records, and the earliest excavations of their settlements only occurred in the past few decades. Despite the mystery surrounding the culture, in the early 21st century, an archaeologist discovered one of the oldest large-scale breweries in South America at a Wari site in Cerro Baul. Excavation of the site revealed organic Pink peppercorn molecules clinging to pots and the steps used in the ancient brewing process. Using this and knowledge shared by current indigenous peoples, they narrowed down possible recipes used by the Wari to brew chicha. These recipes were tested at the University of North Carolina with the help of Peruvian women and replicated clay vessels. Further research has revealed that chicha was a vital part of the politics of the Wari Tribe, being served at traditional feasts to honor visitors and deities and that the leading brewers of the beverage were the women of the tribe. Traditional chicha is still brewed locally by native Peruvians, and beers featuring Pink peppercorns are growing in popularity at breweries around the United States, including at Off Color Brewing, located in Chicago, who teamed up with the Field Museum to recreate the flavor of the Ancient Wari tribe’s chicha in a modern ale.
Geography/History
Both Pink peppercorn species are native to South America, specifically Peru for Schinus molle and Brazil for Schinus terbinthifolia. The fruits were used widely by indigenous peoples in South America, including the Inca, who used them medicinally, for cooking, and to brew an alcoholic beverage similar to mead. The plants were spread throughout South America and were discovered by Spanish explorers in the 15th century. The spice was brought back to the Old World and planted in Africa and the Mediterranean region. Peruvian pepper trees were introduced to Florida in the 19th century, where they thrived in the warm, humid climate of the area, quickly becoming an invasive species. Today, Peruvian pepper trees can be found throughout Arizona, California, Texas, Louisiana, Florida, Hawaii, and Puerto Rico, as well as Africa and Australia, where steps are being made to prevent the species from taking over grasslands and threatening indigenous wildlife. Fresh Pink peppercorns are often foraged in the Southern part of the United States, specifically California and Florida. Pink peppercorns can be found easily in peppercorn mixes or at spice shops and through online purveyors.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Better Buzz Coffee (Main) | Vista CA | 760-542-6397 |
| Captains Quarters | San Diego CA | 858-412-5237 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Secret Sister | San Diego CA | 619-281-0718 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Fox Point Farms (Haven) | Encinitas CA | 619-892-0553 |
| The Lion Share Bar | San Diego CA | 619-564-6924 |
| Communion | San Diego CA | 619-606-5568 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Miho | San Diego CA | 619-365-5655 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Bar Ella | San Diego CA | 858-808-2286 |
| Fish Market Downtown | San Diego CA | 619-232-3474 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
Recipe Ideas
Recipes that include Pink Peppercorns. One
is easiest, three is harder.| Salt Vanilla |
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Korean Melon with Apple and Ginger |
