Pink pepper whole is the dried berry of the Peruvian pepper tree, often called pink peppercorn. Despite the name, it is not related to black or white pepper. The berries have a fragile, papery shell and a bright rose colour.
The flavour is mild and fruity, with light notes of citrus and pine. Heat is almost absent, so pink pepper whole works where a sharp peppery bite is unwanted. The aroma stays delicate and fades with long cooking.
In the kitchen the berries are used whole, crushed or ground. They suit fish, seafood, poultry, sauces, dressings and cream dishes. Crushed berries add colour and a soft spice note to desserts, chocolate and fruit.
The whole form keeps the aroma longer than ground pepper. Crushing is best done just before use. A small amount is enough, as the flavour is subtle rather than strong.
The product is packed in resealable bags of 250 g, 500 g, 750 g, 1000 g and 1500 g. Larger packs suit regular kitchen use and smaller ones are convenient for testing. Store pink pepper whole in a closed container, away from light, heat and moisture.
Cafes, bakeries and food producers use it for signature dishes, baked goods and spice blends. Home cooks value it for light sauces, salads and finishing. The mild taste makes pink pepper whole easy to combine with other spices.
