Peppercorn Pink Whole-20g


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Product description

Pink peppercorns come from a Shinus species of tree and have a soft, sweet, fruity flavor much like the Juniper Berry. Native to both Peru and Brazil, pink peppercorns are best used whole, not ground. Allergy warning: Pink Peppercorns are members of the same botanical family as cashew trees.

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Flavour Notes:

Native to both Peru and Brazil, Pink peppercorns come from a Shinus species of tree. They have a soft, sweet, fruity flavor much like Juniper Berries.

Culinary Notes:

Pink peppercorns are best used whole, not ground like other peppers. Their flavour is much milder than black pepper and work perfectly with delicate foods like seafood, cream-based sauces and light meats like chicken.

Health Benefits:

Aids in digestion and immunity building with anti-inflammatory properties.


100% dried Whole Pink Peppercorns

Allergy Warning:

Pink Peppercorns are members of the same botanical family as cashews

Country of Origin:


Other Names or Spelling:

Pink Pepper, Brazilian pepper, Pepper Rose, Christ berry, Schinus terebinthifolius

How to use

  • Best used whole, not ground like their other pepper family members
  • Use through fresh salads for a sweet peppery burst
  • Their sweet, delicate flavour pairs perfectly with fish
  • Use in a cream sauce with salmon or pasta
  • A perfect garnish for pasta or risotto dishes
  • Sprinkle over crispy-skinned roast chicken
  • Can be substituted for black pepper at a 1:1 ratio

Recipe/product links:

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The Spice People FAQs

Pink Peppercorns have a distinctively fruity and slightly sweet flavour with a mild peppery heat. Unlike true peppercorns (black, white, and green), they are softer in texture and offer a more delicate taste profile.

Pink Peppercorns have a flavour that is both peppery and fruity, with hints of citrus, juniper, and floral notes. They provide a subtle spiciness and add a pop of color to dishes.

Pink Peppercorns are used as a seasoning to add flavour and visual appeal to a variety of dishes, including salads, sauces, seafood, poultry and desserts. They can be used whole, crushed, or ground, depending on the recipe.

Pink Peppercorns can be used as a substitute for other types of peppercorns in recipes where their fruity and delicate flavor is desired. However, their softer texture means they may not provide the same level of heat as true peppercorns.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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