Note from Editor (JAY):
Please welcome Tiffany (TKW), our new spice writer. Shes has written a bunch of articles so far; we are meeting up this week, so that I can give her a bunch of spices (many of which are from the Fancy Food Show) to review.
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Pink pepperberries fit into a category of spices that are constantly mistaken for something they are not. For instance, what many people get when they think they are buying cinnamon is actually ground cassia… but that’s another article. Pepperberries are not related to any of the varieties of peppercorns (Piper nigrum), though their appearance would have you think otherwise. The berries are the dried fruits of a tree native to South America (Schinus molle). They have a delicate heat with a beautiful floral and citrusy flavor. Additionally, the tiny berries are gorgeous in the jar or on the plate.
I enjoy exploring new territory when it comes to spices. Cooking with the pepperberries was no exception. I discovered that I’d prefer to have a separate pepper mill for the spice instead of a mortar and pestle. The berries have a distinct taste from black peppercorns. Plus, the convenience of a mill is something I’m used to. The husks flake off and in liquids, they tend to float. Don’t let their errant ways deter you from using the spice. The color remains vibrant throughout cooking, and makes a striking presentation when the ground berries are sprinkled over any dish. I found five dishes that taste amazing after the addition of pink pepperberries:
1. Tropical Fruit Salad — the floral notes accent mango and papaya well and the slight heat will be unexpected. Use about 1 teaspoon of the ground berries for every four servings. For presentation, top each individual serving with a little shredded mint and a turn or two of the pepperberry mill.
2. Crusted Chicken — I recommend using basil or lemon to accent the flavor, perhaps in a sauce. Use 1 ½ teaspoons of the spice (coarsely ground) mixed in with your favorite breadcrumbs, and coat your chicken. Pan-fry for a little color and finish in the oven. The pink color looks fantastic on the plate, particularly with green sides like steamed broccoli or sauteed spinach.
3. Garlic Mashed Potatoes — again the color of the spice really makes a difference. The flavor adds a little kick, and the garlic brings out the citrus flavor of the berries. Use about ½ teaspoon when serving four, and grind a little extra on top.
4. Goat Cheese Spread — try mixing fresh oregano, ½ teaspoon of ground pink pepperberries, and chopped chives with your favorite brand of goat cheese. To make a pretty presentation, shape the spread into a rectangle and used cracked pepperberries to make an artistic S-curve on top.
5. Tuna Salad Sandwich — I think this will be my new favorite dish for awhile. I used about 1 tablespoon of pepperberries, coarsely ground. The sandwich looked great and tasted even better.
-TKW
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