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Pink Peppercorns

Fruity, sweet, and soft, these Brazilian pink peppercorns are a delight. They're picked from the pepper tree, native to both Peru and Brazil, which is actually a cousin of the cashew. Given their delicate nature, pink peppercorns are never ground. Use them whole on fresh fish and in salads.

The Spice House
The Spice House


Pink peppercorns, or rose baises, are fun to use in cooking, as they add both a fruity, peppery flavor and bold, beautiful color. These berries are grown primarily in the Brazilian state of Espirto Santo, located along the southeast coast just north of Rio de Janeiro. From a small mastic-tree, these little berries are not a proper member of the pepper family. The green berries grow in tiny clusters of white flowers that form in autumn, and become bright red before harvesting. Their name comes from their similarity to true peppercorns in shape and how they mimic the flavor of black peppercorns when cooked. Sweet and mild, they make a colorful addition to many dishes: salads, eggs, seafood, and white sauces. Most notably, pink peppercorns are used in fish, poultry and game dishes, most often to flavor the delicates sauces for these recipes. Since they are too soft to be ground in a peppermill by themselves, they are sprinkled whole or lightly crushed in most dishes.Used as a garnish, they make a stunning color presentation. Ingredients: Pink peppercorns (contains tree nuts).


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Pillowy Pink Peppercorns

These non-peppers are crisp and soft with a delicious 'pop' of flavor. As you don't crush them, the whole flavor is released when you take a bite of your food with this topping. I have only used it on fish, so far, but it definitely elevates the dish to the next taste level. I highly recommend it !

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