Pink Saturday - Pink Peppercorns

Beverly at the blog How Sweet the Sound has a great idea! It's Pink Saturday. Post about something pink, on Saturday. Here are the rules if you want to Get Pink!

A common tree here in southern California is the pepper tree, or Schinus molle. It's a native of Perú. It's not a very attractive tree as a specimen; its shape is ungainly and its bark is rough and messy-looking. Yet it has a delicate beauty all the same - finely cut composite leaves, and cascading clusters of small pink berries.

The Peruvian pepper tree has a Brazilian cousin, Schinus terebinthifolius, from Brazil. Both trees' fruit are harvested and sold as pink peppercorns.

Most pink peppercorns sold as spice are grown from Schinus terebinthifolius grown on the island of Reunion - once known as Ile Bourbon, and imported through France. The French call them baies roses de Bourbon.


They are no relation to black peppercorns, which are the berries of a flowering vine native to South India, Piper nigrum. These are also harvested when unripe to sell as green or white peppercorns. Pink peppercorns have a delicate spicy scent and taste as well as a physical resemblance to black pepper, so it's a natural association. You often find all four colors of peppercorns blended together as an attractive spice mix.

The bright piquant flavor of pink peppercorns and its pretty color make it nice to use in dishes where you want to add a touch of elegance. A sprinkling of coarsely ground pink peppercorns on fish with a light cream-based sauce can be quite beautiful. Salmon filet is nice with a pink peppercorn accent. Rich foods like duck breast and steak go well with its assertive spicy flavor. You can grind a little pink peppercorn in a mortar and pestle and add it to a simple lemon vinaigrette, for a pretty and tasty touch for a green salad. You can sprinkle it on top of steamed vegetables - it looks pretty with asparagus.

A couple weeks ago, [The Man I Love] and I treated ourselves to dinner at our favorite local restaurant and I indulged myself with Filetto di Bue al Prosciutto e Pepe Rosa In Salsa di Porto, or Beef Filet Mignon Sautéed with Pink Peppercorn, Port and Parma Prosciutto. It was heavenly!

But pink peppercorns aren't just for entrees anymore - more and more people are starting to use them in desserts!

The flavor works well with dark chocolate. I saw a recipe for dark chocolate cupcakes with ground pink peppercorns sprinkled on top. There is a Belgian chocolatier that offers a dark chocolate bar flavored with pink peppercorns - or Chocolat Noir au Poivre Rose.

What about pink peppercorn ice cream? Pink peppercorn biscotti? Pink peppercorn French macarons? Wow!

I think I want to try those macarons!

Dozens of Peruvian pepper trees grow in my neighborhood. I walked up on the road above my house to take this picture. When you stand among the foliage, you can smell the delicate yet spicy scent in the air.

Why not try something with pink peppercorns for dinner, on a special Pink Saturday?

UPDATE: For us Californians and those Floridians who have both Schinus terebinthifolius and Schinus mollis in our neighborhoods - I do not advise harvesting berries from our local trees. Buy spices from real spice dealers.