Unlike other varieties of pepper (black, white and green), pink pepper is obtained from the fruit of another; the Shinus molle, a tree from Latin America. It has a delicate, slightly spicy flavor and its aroma is sweet and spicy with notes of lemon and strawberry.
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Pink pepper has nothing to do with classic black pepper, if not the slightly spicy, but much more delicate flavor. In fact, it is derived from a Latin American tree of still another family: the Shinus springs. It is characterized by a sweet and delicate flavor, with a spicy aroma with notes of strawberry and lemon.
Pink pepper promotes digestion as it is stomachic, tonic, and stimulant. Due to its antiseptic power it has been used in folk medicine to treat wounds and infections.
Pink pepper is ideal for flavoring fish-based dishes, but especially swordfish, tuna or salmon carpaccio. It is an excellent component of yoghurt, butter, mascarpone or fruit-based sauces.
In Ecuador, pink peppercorns are very popular as a condiment for dishes but also to flavor liqueurs and vinegar, in Chile they flavor wine, while in Mexico it is used in the preparation of pulque, a very ancient alcoholic drink considered sacred.
Excessive consumption of pink pepper can be irritating to the mucous membranes, which is why it is best not to overdo it. In case of gastritis, reflux and gastric ulcers it is much better to avoid pink pepper, or to consume it only sporadically. The same applies to those suffering from irritable bowel and inflamed hemorrhoids.
Store in a dry place, away from heat sources, direct sunlight and humidity.