Pink Peppercorns are not true Peppercorns, but are the dried fruit of the Baies Rose Plant. These berries are highly prized by the French for their delicious, peppery flavor. They are cultivated in Madagascar and imported via France. Pink peppercorns are pungent, slightly sweet and are odorless and it is only grinding that releases their delicate peppery flavor. Seen most often in peppercorn blends, pink peppercorns are also delicious in light sauces and on delicate fish dishes. Peppercorns are one of the most commonly used spices. Peppercorns account for 1/4 of the global spice trade. The first documentation of Peppercorn use is found in South Asia, from the 4th century BC.
Suggested Use: Use Pink Peppercorns in your favorite Vinaigrette or Salad Dressing recipe. Roll Pork Tenderloin or Filet Mignon in coarsely ground Pink Peppercorns before roasting or grilling.
Basic Preparations: Pepper is best when ground fresh just before use. Another option is to tie peppercorns in a cheese cloth bag and drop into a simmering soup or stew. Remove spice bag before serving. Pepper loses its flavor during long-cooking periods, so add at the end.
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