Pink peppercorns

Schinus terebinthifolius (Piperaceae)

Can be found in Cromptons Kitchen Fish & Seafood, Wild Mushroom, Winter Spice, and Pasta blends.

Although similar in size to peppercorns, Pink Peppercorns are not true peppercorns, but assume the name due to their pungency.

This exotic spice is native to South America, and is grown in Réunion in the Indian Ocean.

Harvested when they are ripe, they are then dried or pickled in brine for storage and transportation. Their strong sweet-peppery aroma is not apparent until they are crushed, and they have a sweet flavour with a peppery aftertaste.

Pink Peppercorns were once the height of the food fashion scene, and although not now hugging the limelight in such style, they are still valued for their colourful appearance. They are versatile and lend themselves to decorating dishes, and are often used mixed with other peppercorns, to give an attractive and colourful table spice. However, they do have an important part to play as a culinary aid, providing an interesting, more delicate, seasoning in their own right. They are especially suited to fish dishes and are widely used in Mediterranean cuisine.

Unfortunately, during their heady heights, they were often the culprit in causing ill effects when consumed in large quantities. For this reason, it is suggested that Pink Peppercorns be used in modest amounts (12 – 15 peppercorns as a maximum per dish) to diminish the possibility of any unwanted reactions*.

*Cromptons Kitchen uses Pink Peppercorns in its recipes (listed above) – however, due to the fact that all our herbs and spices are blended with wet natural grey sea salt, they have a more pronounced flavour. In the case of the Pink Peppercorn, the subtle flavour benefits from being absorbed throughout the salt blend, so it is not necessary to consume in large quantities. Always refer to the 'use by' date on our products to ensure that you gain maximum flavour.