Description
Discovered in South America, this false pepper plant was brought to the island of Madagascar in the 19th century. Whether crushed or whole, these pink berries with their resinous fragrance pair well with salmon, foie gras, carrot soup, or zucchini tagliatelle.
Pink peppercorns exude warm and resinous notes. They are sweet, peppery, and slightly aniseed, offering a delightful flavor in the mouth.
