Ingredients are the life of foods. A food recipe is incomplete without the right ingredients. To give your cooking an upgrade, you should try different cooking methods and additional ingredients that will work to make your foods taste better and give off more salivating aromas. The spice for today is none other than pink peppercorns (for the record, there are peppercorns of many different colors like black, white, and green peppercorns).
Not so many people have pink peppercorns in their pantry, and we think that should change. Pink peppercorns do not come from the pepper plant of other peppers but the Peruvian (or Brazilian) pepper tree.
They are more closely related to cashews than other peppers and thus are brandished as being inedible and poisonous. This led to the FDA banning their culinary exercise uses until the French proved that they were wholly edible and without toxins.
Besides being a total ball game altogether, they are a game-changer as they taste a little spicier than regular black pepper-like mild chiles – but are coated with a somewhat sweet fruity berry-like flavor.
Another great thing about pink peppercorns is that they can also be put whole into salads or on a cheeseboard. They are suitable for their taste and add some color and beauty to your meal garnishing. In addition, the flavor they bring to your meal may enhance the taste of light sauces, desserts or fruity vinaigrettes.
To properly preserve pink peppercorns, store them away from direct sunlight and heat. This is because direct sunlight and heat weaken their flavor.
People allergic to tree nuts have a higher probability of being allergic to pink peppercorns, so avoid sickening side effects by not eating peppercorns if you are allergic to tree nuts or edible cashews.
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