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Madagascar Pink Peppercorns with Rose Gold Leaf
Madagascar Pink Peppercorns with Rose Gold Leaf
Madagascar Pink Peppercorns with Rose Gold Leaf
Madagascar Pink Peppercorns with Rose Gold Leaf
Madagascar Pink Peppercorns with Rose Gold Leaf
Madagascar Pink Peppercorns with Rose Gold Leaf
Madagascar Pink Peppercorns with Rose Gold Leaf
Madagascar Pink Peppercorns with Rose Gold Leaf
Madagascar Pink Peppercorns with Rose Gold Leaf
Madagascar Pink Peppercorns with Rose Gold Leaf
Madagascar Pink Peppercorns with Rose Gold Leaf

Madagascar Pink Peppercorns with Rose Gold Leaf

Regular price R 55 R 0

Pink peppercorns (or poivre rose) are not actually peppercorns – they are dried berries and have a sweet, peppery flavour with hints of citrus.

Since they are the same shape and size as true peppercorns, they are marketed under the name “pink peppercorn.” They are used as a spice and have a lighter pepper-like taste.
Our peppercorns are all the way from  Madagascar. Their flaky texture means it needs to be crushed instead of ground up. I like to rub them between my fingers and use them as garnish on fillet steak, filled nasturtium or goats cheese. 
 
Interestingly,  in the 1980s, they were culinary newcomers, a colorful emblem of French nouvelle cuisine that took the food world by storm. Dishes at the time needed to be fresh, light, and colorful. The pink peppercorn was perfect. Prized by French chefs, their vibrant, intriguing color led American cooks to add it to pepper grinders as a rainbow accompaniment or as a rosy take on steak au poivre. As restauranteur Gordon Smith declared to the Chicago Tribune: “Pink peppercorns are the spice of the ’80s.”

 


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