Great Taste Award Winners

Épices de Cru Pink Peppercorns


In a nutshell: Add colour and citrus flavour to everyday dishes with our fragrant Madagascan Pink Peppercorns.

Great Taste 2019 2-star award winner

Pink peppercorns are grown in South America (mainly Brazil and Peru), Madagascar  and other Indian Ocean islands like Mauritius and Réunion. Confusingly, they are not a true peppercorn and come from a different Botanical species, Schinus molle, sometimes called the Peruvian pepper tree. Our Pink peppercorns come from Madagascar and have a mild, sweet flavour with none of the usual traces of bitterness sometimes found in inferior quality pink peppercorns. This makes them infinitely more digestible with a  lovely resinous, citrus crunch to them. Highly decorative and colourful, they should not be used in pepper mills as their oiliness clogs grinding mechanisms; simply crush them in a spice grinder or chop with a sharp knife. Use them whole or crushed as a finishing pepper, and to add colour, to salads, vegetable dishes and grilled or baked goats cheese. They are lovely with roast chicken, game and pork, grilled prawns and added to home-made chutneys and pickles. They are also a very good cocktail component and you can enliven a glass of fizz by dropping a few into the bottom of the glass before pouring. If you can get some sashimi-grade tuna, salmon or some really fresh sea bass fillets, make a carpaccio and sprinkle over a dressing made with pink peppercorns, olive oil and lemon juice.

Details 30g

About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.