Rose Pepper

You shouldn't turn your nose away from the black pepper's brother, the rose pepper! Although its name and size might easily confuse it with black pepper, it is actually a member of the sumac family and is not related to the classic spice. As such, it has a very different flavour.

The charm of pink pepper:

Not hot: The compound piperine, which is responsible for the pepper's pungency, is not present in rose pepper, so its flavour is not pungent, but rather pleasantly spicy and aromatic.
Complex flavour: The taste of rose pepper has a pine cone aroma reminiscent of juniper berries, a hint of fruitiness and a slight sweetness.
Decorative appearance: the beautiful pinkish-red berries of rose pepper are not only pleasing to the taste buds but also to the eye, making it a great presentation on the table.

Use of rose pepper in the kitchen:

Meat, poultry: adds a special flavour to duck, goose or chicken dishes.
For seafood: also excellent with fish and seashells.
Vegetables: excellent with carrots, green beans or fennel.
For sauces: adds a special flavour to creamy sauces and vinaigrette dressings.
For desserts: surprisingly, you can add a dash of rose pepper to desserts such as fruit salads, sorbets or chocolate cake batter, creating an exciting play of flavours.

Tips for using rose pepper:

Buy the whole rose pepper and grind it in a mortar or pestle just before use. This preserves the essential oils,