Pink pepper is not a true pepper. It is the fruit of the Schinus molle plant, which is also known as allspice or Vietnamese pepper.
Its bright color and sweet-spicy flavor make it popular in cooking, as well as for decorative purposes.
Pink pepper is rich in antioxidants, which 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, strengthening the immune system, and helping to combat inflammatory processes.
Origin
Pink pepper, also known as Brazilian pepper or Château pepper, belongs to the cashew family.
Pink pepper mainly grows in South America, as well as in some tropical regions, including Mexico and Peru.
The origin of pink pepper is associated with 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 the 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 almost zero.
How to Use
It is better to add it to dishes at the very end of cooking to preserve its delicate aroma.
It can be used as whole berries for decoration or lightly crushed for a more intense flavor.
Pink pepper pairs well with:
- citrus fruits (lime, lemon, orange);
- cream cheese;
- honey;
- chocolate;
- herbs (rosemary, thyme, basil).
Pink pepper is not too spicy, so it can be used in larger quantities than traditional pepper varieties.
