PINK BERRIES OF MADAGASCAR

Pink berries, also called pink peppers, are spices native to South America and grown mainly in Madagascar and Brazil. Their slightly sweet, resinous, and slightly aniseed taste, with a peppery note less spicy than pepper, makes them versatile for enhancing both savory and sweet dishes. Their floral and fresh scent offers a sensory experience from starter to dessert.  These berries, although wrongly named fruits, are drupes originating from the single-carpel pistil of shrubs in the Anacardiaceae family. They are distinguished by their pink or red color, similar to black or white pepper. Initially of South American origin, pink berries were introduced to the Indian Ocean, notably Reunion and Mauritius, and are now cultivated in various countries such as Florida and New Caledonia.  Pink berries fit harmoniously into a variety of dishes, from salads to main dishes such as duck, salmon, scallops, chicken or pork. They can also be used in sweet recipes such as foie gras with pink berries, a mango tatin, chocolate preparations, or a spiced cream. Additionally, they can enhance drinks like chai tea or be used to prepare chili oil.  To reveal the full flavor of pink berries, they can be eaten whole, coarsely crushed or ground. It is recommended to add them at the end of cooking over low heat for dishes requiring prolonged cooking.  In addition to their culinary appeal, pink berries offer health benefits. The essential oil derived from these berries is used in herbal medicine for its anti-inflammatory properties, relieving muscle and joint pain, attacks of rheumatism, gout, arthritis and aches. False pepper also has beneficial antispasmodic properties in cases of digestive disorders, nausea or bloating, and vasoconstrictor effects useful to alleviate circulatory and dermatological disorders. Its antiseptic properties help fight skin infections.