Write: Tomás Franco. Author of Manual for Spices
The dried seeds of the Schinus terebinthifolius Raddi botanical family Anacardiaceae are known as pink pepper. They are used as a spice, although it is not actually a true pepper, not itchy and its flavor is very different from that of peppers.
But it's a spice very nice, exquisitely decorative and with a very peculiar aroma and flavor. Is a mixture of sweet and citrus, reminiscent of the freshness of pine and resin (when ground or squeezed between your fingers).
Photo: naturalistairreverentedetehuacan
The seeds are produced by a small tree (5-7 meters tall), with evergreen leaves that give off a faint odor of turpentine. The tree is native to the tropical and subtropical areas of South America, cultivating profusely in Brazil. Also found in Venezuela and Argentina.
The fruit is a pink berry about 4-5 cm in diameter. Once collected they are dried in the sun giving rise to the well-known pink pepper.
La pink pepper should be used sparingly for its powerful scent and by the presence of an irritating phenolic compound. This compound, cardanol, can be toxic in large doses.
It is used to season bird dishes, Fish and vegetables Also in fish terrines, marinades, sauces, seafood and vegetable soups. Its aroma and visual presence is highly appreciated in mixtures with white, black and green pepper.
With this recipe we can enjoy a preparation sweet with the enigmatic taste of pink pepper:
Pink Pepper and Chocolate Cookies
Ingredients
- 110 grams of butter
- 150 g sugar
- 1 egg
- 12 gr of pink pepper
- 150 gr of raw pistachios
- 25 gr of cocoa powder
- a pinch of salt
- 125 gr de harina
Preparation of the dough
- Soften the butter a little and cut it into pieces.
- Beat the butter and sugar in an electric mixer until the batter is fluffy.
- Add the egg and beat again.
- Apart, grind the pink pepper very finely and add to the dough.
- Crush the pistachios in a mincer and add to the dough.
- Mix everything well and transfer to a large bowl.
Preparation of cocoa
- Mix the cocoa powder with a pinch of salt and the flour.
- Add to the bowl with the previous dough and mix everything very well until it has a dry and firm consistency.
- Using plastic wrap, give the dough a rectangular and elongated shape, about 5 cm on a side.
- Chill in refrigerator for at least 4 hours, or until cuttable.
Cookie finishing
- Remove the transparent film and cut the dough into 6 mm wide slices.
- Place them on the baking sheet lined with greaseproof paper.
- Bake at 180ºC for 8-10 minutes, until the edges of the cookies begin to brown.
- Keep another 10 minutes on the plate and then let them cool on a grill.
