Pink peppercorns

Pink pepper is called that, but it's not pepper. They are coral red berries that ripen from May to July on large trees (Schinus terebinthifolia) on the coasts of Madagascar. Very delicate, they are harvested only by hand, selected and dried. The scent is sweet and not very pungent. The slightly spicy taste is ideal for dishes based on white meat and fish, eggs, savory pies and yoghurt dressings. Originating from a pink berry that is dried, despite its name, pink pepper has nothing in common with classic pepper. Madagascar pepper is characterized by an intense red color and a sweet and slightly spicy taste, ideal for flavoring beef tartare, fish crudités, ceviche, sauces and condiments.