Pink Peppercorns' culinary use goes back hundreds of years in Peru, where they were used to make chiche, a type of beer. The Amazonian Wari tribe brewed Pink Peppercorn beer, which tribesmen drank to signify their tribal identity. Despite their long history of use in Peru, they only became available via export a little over a century ago, in the late 19th century.
These tiny, rose-hued dried berries are very aromatic and have a delicate, slightly floral undertone to their peppery flavor. They also impart a lovely color to food. They are often sold as part of a peppercorn blend, but their unique flavor shines through best when used on their own. They can be used as a garnish or part of a rub for meat, and are also a popular seasoning for vinaigrettes and light cream sauces to accompany poultry, game or fish. They even have dessert applications, making a unique flavor complement to fruit.
Medicinally, Pink Peppercorns harvested from the Schinus molle species have been used to treat wounds, due to their antibacterial and antiseptic properties. They have also been used as an antidepressant, a diuretic and a treatment for everything from toothache to arthritis to menstrual disorders. The berries have also shown effectiveness as a natural insecticide, making them a good alternative to synthetic chemicals, especially for farming purposes.
Certified Kosher. Gluten Free.
Nutritional information coming soon!
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