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Pink Peppercorn suggestions?

n
nickblesch Apr 6, 2010 10:31 PM

Hello all,

I was recently at Penzey's, and I bought a small jar of Pink Peppercorns. I don't really have any idea what to make with them, though, and I wondered if anyone had any suggestions.

The best idea I've seen so far is the Pink Peppercorn Ice Cream from Epicurious - but I'm fine with savory suggestions as well.

Thanks!

  1. Vetter Apr 6, 2010 11:06 PM

    How about a fruit sauce for some grilled pork or the like? I put them in my plum jam this past summer, and it's really kinda nice. I bet they'd be good in a peach sauce too.

    Also, how about a yogurt sauce? A kind of raita?

    They're also quite nice in chutney.

    1. Rojellio Apr 7, 2010 07:31 AM

      Are we talking Piper Nigrum, or schinus terebenthifolius similar to Poison Ivy??? According to the FDA the later can cause symptoms similar to those caused by poison ivy, as well as violent headaches, swollen eyelids, shortness of breath, chest pains, sore throat, hoarseness, upset stomach, diarrhea and hemorrhoids. http://www.nytimes.com/1982/03/31/gar...

      If we are talking Peppercorn, as in Piper Nigrum... the colored ones are just black peppercorns with the husks still on.

      8 Replies
      1. re: Rojellio
        bushwickgirl Apr 7, 2010 07:39 AM

        Wow, I'm glad I never got caught up in the schinus terebenthifolius craze. Who knew.

        1. re: bushwickgirl
          ttoommyy Apr 7, 2010 07:48 AM

          I stick to hula hoops and pet rocks when it comes to fads! Never food! lol

          1. re: bushwickgirl
            OCEllen Apr 7, 2010 12:58 PM

            Schinus terebenthifolius, Brazilian pepper, is sometimes used medicinally but not recommended for culinary use. Schinus molle, the California pepper tree produces the most commonly used and SAFE pink peppercorns.

            1. re: OCEllen
              bushwickgirl Apr 7, 2010 01:13 PM

              Don't know, never used them personally
              Are the CA variety more commonly used? The French version is still being sold in the US, witness the OP's purchase from Penzey's.

              The OP's are imported from the same island mentioned in the 1982 NYT article. Maybe the OP should get the homegrown version. As some much more current articles suggest, they may be safer.

              1. re: bushwickgirl
                OCEllen Apr 7, 2010 01:40 PM

                I honestly don't know. The dates of the article are confusing and the post below states that the product Penzey's sells was grown on the island Reunion, I don't know what is grown there - I live in Southern California and I have always gathered my own pink peppercorns from California pepper trees.

                1. re: OCEllen
                  bushwickgirl Apr 7, 2010 01:55 PM

                  Maybe you could start a little business selling them. I can't get any info whether or not the French variety that were judged as unsafe have been upgraded in recent years.

                  I remember how big the pink ones were, back in the mid-80's, appearing in many fine dining establishment's peppermills, in that ubiquitious 5-peppercorn blend, green, black, white, pink and allspice.

          2. re: Rojellio
            n
            nickblesch Apr 7, 2010 11:46 AM

            As I bought these less than 2 weeks ago and that article is from 1982, I must assume that what I bought is not what that article describes.

            That said, while the pink color on these comes from the husk, these are not the same as black peppercorns with a husk on. They have a distinctly sweet flavor and a hint of a floral taste over black-pepper-eqsue notes.

            http://www.penzeys.com/cgi-bin/penzey...

            1. re: Rojellio
              c
              centurylinkpo May 20, 2012 08:35 AM

              The French style pink peppercorns cited in the NY Times articles are still available online. I saw them at Pepper Creek Farms: http://www.peppercreekfarms.com/Peppe...

               
            2. Caitlin McGrath May 22, 2012 12:47 AM

              I've made a vanilla-pink peppercorn bundt cake that was well received. Very moist, flavored with vanilla beans and extract and freshly ground pink peppercorns.

              1 Reply
              1. re: Caitlin McGrath
                jpr54_1 May 22, 2012 05:16 AM

                I put them in my peppercorn blend

              2. h
                HillJ May 22, 2012 08:15 AM

                Ground and dusted on popcorn
                Incorporated into pizza dough
                Incorporated into the top crust of any bread recipe
                sprinkled on watermelon

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