Taste and flavour

The aroma of pink pepper is so diverse that it makes this spice ideal for savoury and sweet dishes. It is not spicy. Its aroma invokes juniper berries, lemongrass, aromatic honey and fresh menthol. When dried, pink pepper releases its gentle aroma the best.

Advice for use

– Pink pepper will best release its flavour if we do not add it during cooking or heat it to high temperatures. Advice: add it to hot dishes immediately before serving.
– Pink pepper is ideal for cold dishes such as toppings for salads, sauces, cold sauces.
– Pink pepper is ideal for use in a spice grinder, for example in combination with fleur de sel or other types of pepper.
– Advice: pink pepper has a very intense aroma. Use sparingly.

Origin and history

These pink berries are called pink pepper, although they are not the fruits of the pepper plant. It belongs to Anacardiaceae family. This family has nothing in common with the pepper family. Black pepper is a spice belonging to another family, originating from tropical South America.

Good to know

It can be used with: pink pepper goes well with anise, mixtures of edible flowers, dill, fennel, coriander seeds, honey, ginger, mint, pepper, thyme, juniper, lemongrass, lemon zest.