Ingredients
Pepper, pink
Other Names: Aroreira (Brazilian Portuguese); ba sai wuh jiu muhk (Cantonese); ba xi hu jiao mu (Mandarin); Brazil pepper; Christmas berry; kurisuma-beri or sansho-modoki (Japanese); pepe rosa (Italian); pimenta-rosa (Portuguese); pimienta roja (Spanish); poivre rose (French); rosa pfeffer (German); Schinus pepper.
General Description: Pink pepper (Schinus terebinthifolius_) is a bright pink to scarlet, easily crushed berry usually sold dry. Pink peppercorns have an intensly sweet and aromatic flavor similar to juniper berry, though much stronger. Similar in size to peppercorns and native to Brazil, they have only been produced commercially since the late 1980s. Pink pepper trees are related to mastic trees, and their sap is similarly used as chewing gum. The similar but larger Peruvian pepper (_S. molle) is used as a condiment in Peru but isn’t available elsewhere. Pink peppercorns often show up in the mixed peppercorn blends. Pink pepper should not be confused with rare ripe red peppercorns. Pink pepper is best used in small amounts for its lovely color and slight crunchy texture.
Purchase and Avoid: The brightest dried whole pink pepper is dried in the shade to maintain its color and is preferable. Pickled pink peppers are dull in color and less desirable.
Note: Too much pink pepper can irritate the intestines because of the cardinol it contains. For most people, eating the small amount used for flavoring food will cause no more irritation than chiles or peppercorns. However, children and people who are more sensitive should avoid eating the berries.
Serving Suggestions: Add crushed pink peppercorns to breadcrumb mixtures and use as a coating for veal or chicken cutlets. Add pink peppercorns to browned butter with chopped shallots and serve over steamed asparagus
or green beans.
Food Affinities: Asparagus, Belgian endive, butter, game, ginger, grapeseed oil, green beans, salads, salmon, shallot, tuna, veal, white pepper, vinaigrettes.
from Quirk Books: www.quirkbooks.com
