Are you wanting to add a little wild spice in your life? Then check out how to forage the sought after culinary spice of the pink peppercorn.
Schinus Molle is commonly known as the pink peppercorn, it’s been the chefs highly priced spice in the michelin star restaurant, and I want to show you how you can go out and forage it yourself. If you’re lucky enough to be in a southern climate ranging from California to Texas other parts of the country then you may have seen a tropical looking tree filled with bright pink peppercorns come winer time. Myself residing in the bay area of california have two trees just a short walk from my front door. Every winter around Christmas I will go out and forage these bright pink peppercorns to last me and my wife the entire year. Just let them dry out and use just as you would use common black pepper. Pink peppercorns are sweeter than black pepper and technically aren’t true pepper but pop one in your mouth and you’ll get a nice sweet taste followed by a pungent hit of pepper nonetheless.
Considered an invasive species this tree originated from Peru then was planted in backyard gardens all over California, you’ll know when you find it from the pepper smell that lingers on your hands, just simply pick the peppercorns, bring them home and dry them. I usually pick off all of the peppercorns from the branches and put them in a container and use as needed. I love mine pared with wild game such as venison, but it also is delicate enough for wild salmon. Pink peppercorns usually retail for about $11 per jar so be sure not to pass this spice up if you can get your hands on it. Spice up your life with the pink peppercorn.