Friday, July 25, 2008

Pink Pepper

I don't usually steal from websites;this is an exception. This quote comes from :"Pink Pepper is unrelated to the black pepper. They come from the Bales Roses, a small tree that has numerous compound leaves with slender, symmetric, leaflets on each side of the leaf. They have a brittle, papery skin enclosing a hard irregular seed a lot smaller than the whole fruit. The flavor is quite delicate. They are pungent and slightly sweet aroma rather than spicy, but not nearly as flavorful as the real thing.
They are reminiscent of a mild citrus zest and sweet berries. Pink peppercorns go especially well in fruit sauces, vinaigrettes, and desserts. These peppercorns have a rich rose color that adds a elegant appearance to any cuisine.
Usage- Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish. Pink peppercorns are called for in a variety of dishes, from poultry to vegetables and fish."
These berries are readily available and add a great taste to sauces and meats.
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