Pink pepper is not a true pepper. It is the fruit of the Schinus molle plant, which is also known as Peruvian pepper or pink peppercorn.
Its bright color and sweet-spicy flavor make it popular in cooking as well as for decorative purposes.
Pink pepper is rich in antioxidants that help protect the body from harmful free radicals.
It contains a number of vitamins and minerals, including vitamins A, C, E, and B group, as well as minerals such as potassium, calcium, and magnesium.
These nutrients contribute to maintaining cardiovascular health, boosting immunity, and helping in the fight against inflammatory processes.
Origin
Pink pepper, also known as Brazilian pepper or Château pepper, belongs to the cashew family.
Pink pepper primarily grows in South America, as well as in some tropical regions, including Mexico and Peru.
The origin of pink pepper is linked to ancient cultures that used it not only in cooking but also in medicine.
Local peoples used the plant to treat various ailments due to its antiseptic and anti-inflammatory properties.
Over time, pink pepper became popular in European cuisine, especially as a decorative element for dishes, thanks to its bright color and unusual flavor.
Nutritional Value
In terms of macronutrients, pink pepper contains:
- Calories: about 200 kcal per 100 g of product.
- Proteins: 4 g.
- Fats: 5 g.
- Carbohydrates: 20 g.
The glycemic index of pink pepper is at 0, making it an excellent choice for a keto diet.
The glycemic load is practically zero.
