Pink Peppercorns from Madagascar: The Fruity Twist That Surprises in the Kitchen

Round, delicate, almost translucent: Madagascar pink peppercorns always surprise those discovering them in the kitchen for the first time. Neither pepper nor chili, they bring a fruity, slightly sweet note that softens a dish rather than sharpening it.

A berry, not a pepper

Despite their name and culinary use, pink peppercorns don’t grow on a pepper vine. They come from Schinus terebinthifolius, a tree that produces long clusters of small fruit that turn pinkish-red once dried. In Madagascar, it grows mainly in coastal regions, where the clusters are hand-picked and air-dried to preserve their colour and delicate fragrance.

A distinctive aromatic profile

Bitten whole, pink peppercorns first release a fruity note close to redcurrant or commercial pink pepper, followed by a light resin and a heat far more subdued than black pepper. It’s this softness that makes them a finishing spice rather than a cooking ingredient: they’re added at the very last moment, whole or lightly crushed, to preserve their delicate aroma.

How to use them

• On fish or poultry: scattered whole just before serving, for colour and crunch.
• In vinaigrette or a light marinade: lightly crushed, with olive oil and a splash of citrus.
• In pastry: a few crushed berries in whipped cream or a red fruit sorbet, for an unexpected touch.
• Pairing: they pair naturally with green pepper or black pepper in a homemade blend, as long as they’re added at the very end of cooking.

A word of caution

Pink peppercorns should be avoided by those with a nut allergy or a known allergy to the Anacardiaceae family (which also includes mango and cashew), as a precaution. Outside of this case, they can be enjoyed without particular restriction, in reasonable quantity like any spice.

Storing them well

Very sensitive to humidity, pink peppercorns quickly lose their colour and crunch if poorly stored. An airtight jar, away from light, keeps their fragrance for several months.

Pink peppercorns and Sichuan pepper: don’t confuse them

Confusion is common in the kitchen: Sichuan pepper, botanically unrelated and with a completely different profile (a characteristic numbing, tingling note), has nothing to do with the Malagasy pink peppercorn, whose flavour remains fruity and free of any numbing effect. If a recipe calls for one, the other will give a noticeably different result — better not to substitute one for the other without adjusting the rest of the recipe.

Where does that distinctive colour come from?

Unlike most spices that brown as they dry, pink peppercorns keep their pink hue thanks to quick drying away from direct sunlight, which preserves the fruit’s natural pigments. It’s this visual contrast, as much as the taste, that makes it a spice as much for presentation as for cooking — many chefs use it as much for the eye as for the palate.

Discover our Madagascar pink peppercorns and our full spice selection in the Spices collection.