Spice support: pink peppercorns

You might have been introduced to them from the tri-color peppercorn mixes that often come with the purchase of a pepper grinder: pink peppercorns. These diminutive, brightly colored orbs are more than just an colorful garnish to be sprinkled over a dish, as Serious Eats explains in its primer on pink peppercorns.

First things first – pink peppercorns are not botanically related to other peppercorns, which come from the Piper nigrum plant. Instead, the small round berries are the fruit of either Peruvian (schinus molle) or Brazilian (schinus terebinthifolius) pepper trees. For a time they were banned from the US because of faulty research that pegged them as being toxic to humans. While they are botanically related to poison ivy, pink peppercorns are safe to eat, although they may cause allergic reactions for those with cashew allergies (they are also botanically related to cashews), and the ban was reversed.

Pink peppercorns can add a fruity and floral note to foods. When used as a finishing garnish, their bright color will also add visual pop to a dish. The EYB Library contains 604 online recipes utilizing pink peppercorns in a wide range of dishes. Here are just a few examples:

• Pink peppercorn and cardamom cranberry sauce from Eat North (sounds great for Thanksgiving!)
• Pink peppercorn-rubbed rump cap of beef from Delicious Magazine (UK)
• Fennel and pink peppercorn salmon with rocket and fennel salad from Donna Hay Fresh + Light Magazine
• Brioche with strawberries, vanilla bean, lime zest, & pink peppercorns from Sweet Paul Magazine
• Pink peppercorn & lime butter from BBC Good Food Magazine
• Rhubarb & pink peppercorn gin from Waitrose Food Magazine
• Lemon, raspberry & pink peppercorn biscuits from Cuisine Magazine
• White chocolate-pink peppercorn panna cotta from Everything Chocolate by America’s Test Kitchen (pictured)