Peppercorn, Pink, whole

$4.99

Size

1 Ounce

$4.99

Lends color and a sweet, almost fruity flavor to foods. Use in fruit salsa's, vinaigrettes, and sauces. Also, good lightly crushed with cracked black and green peppercorns.

Please note: Pink Peppercorn can cause an allergic reaction in people with nut allergies.

Recipe to try

Cauliflower & Olive Ricotta Toasts with Peppercorn, Pink, whole

Serves: 4

Ingredients

¼ teaspoon Peppercorn, Pink, whole
1 tablespoon Arbequina Extra Virgin Olive Oil
1 tablespoon lemon juice
2 cups small cauliflower florets
2 cups pitted olives, halved
1 tablespoon neutral cooking oil
8 slices crusty bread
1 cup ricotta
2 tablespoons chopped fresh basil

Method

Finely grind the peppercorns before measuring.
Mix the featured seasoning with the olive oil and lemon juice.
Heat the neutral oil in a large skillet over medium heat. Add small cauliflower florets and pitted olives, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
Toast the bread and spread with ricotta. Toss the cooked vegetables with the seasoning mixture, spoon over the toasts and finish with basil.

Flavor profile and pairings

Flavor: lightly sweet, fruity pepper notes.

Try it with: grilled vegetables, eggs, meats and salad dressings.