Whole Pink Peppercorns premium quality

WHOLE PINK PEPPERCORNS

How to Use:

Whole Pink Peppercorns add both visual elegance and subtle flavour to your cooking. Crush lightly between your fingers or with a gentle tap of your knife to release their fragrant oils before sprinkling over finished dishes. Their delicate nature makes them perfect for pressing into soft cheeses, scattering over salads, or using as a colourful garnish on creamy soups. Unlike black pepper, pink peppercorns can be used whole without overwhelming a dish.

RECIPES

Pink Peppercorn-Crusted Salmon with Citrus Butter

Description

This elegant yet simple dish showcases the delicate flavour of pink peppercorns perfectly. The vibrant berries create a stunning ruby-flecked crust that gently cracks when eaten, releasing their aromatic, fruity essence. The mild heat of the peppercorns complements the rich salmon without overwhelming it, while the citrus butter adds a bright, velvety counterpoint that melts luxuriously over the warm fish. Perfect for a sophisticated dinner party or special weeknight meal, this dish delivers restaurant-quality results with minimal effort. The visual impact of the pink speckled crust against the coral-pink salmon makes for a truly impressive presentation.

Ingredients

• 4 salmon fillets (about 150g each), skin on
• 2 tablespoons whole pink peppercorns
• 1 teaspoon flaky sea salt
• 2 tablespoons olive oil
• Zest of 1 lemon
• Zest of 1 orange

For the citrus butter:

• 100g unsalted butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon orange juice
• 1 tablespoon finely chopped fresh dill
• Pinch of salt

Method

1. Preheat your oven to 200°C (180°C fan).
2. Gently crush the pink peppercorns using a mortar and pestle or by pressing with the flat side of a knife—they should be broken but not powdered.
3. Mix the crushed peppercorns with the sea salt and citrus zests on a small plate.
4. Pat the salmon fillets dry with kitchen paper, then brush the flesh side with olive oil.
5. Press the flesh side of each fillet into the peppercorn mixture, ensuring an even coating.
6. Heat an ovenproof frying pan over medium-high heat and add the remaining olive oil.
7. Place the salmon fillets in the pan, skin-side down, and cook for 3 minutes until the skin crisps.
8. Transfer the pan to the preheated oven and bake for 5-7 minutes until the salmon is just cooked through but still slightly pink in the centre.
9. Meanwhile, prepare the citrus butter by mixing all ingredients until well combined.
10. Serve each salmon fillet with a generous dollop of the citrus butter melting over the top.

Perfect accompanied by steamed asparagus and new potatoes.

Pink Peppercorn and White Chocolate Shortbread

Description

These sophisticated shortbread biscuits balance buttery sweetness with the unexpected yet harmonious addition of pink peppercorns. Each crumbly, melt-in-your-mouth bite delivers bursts of gentle warmth and subtle fruitiness as you encounter the pink peppercorns, while creamy white chocolate chunks add luxurious sweetness and complexity. The delicate rose-like notes of the peppercorns create an intriguing flavour profile that transforms a simple shortbread into something truly special. These elegant biscuits make perfect gifts, afternoon tea treats, or accompaniments to coffee or dessert wine. Their pretty appearance—speckled with ruby-pink berries and ivory chocolate—makes them as beautiful as they are delicious.

Ingredients

• 225g unsalted butter, softened
• 100g caster sugar, plus extra for sprinkling
• 275g plain flour
• 25g cornflour
• Pinch of salt
• 2 tablespoons whole pink peppercorns, lightly crushed
• 100g white chocolate, chopped into small chunks
• 1 teaspoon vanilla extract

Method

1. Beat the butter and sugar together in a large bowl until pale and creamy.
2. Sift in the flour, cornflour, and salt. Add the vanilla extract and gently mix to form a soft dough.
3. Crush the pink peppercorns just enough to break them open without pulverising them—this releases their aromatic oils while ensuring you still get visible flecks and occasional bursts of flavour.
4. Fold the crushed pink peppercorns and white chocolate chunks into the dough until evenly distributed.
5. Gather the dough together and shape into a log about 5cm in diameter. Wrap in cling film and chill in the refrigerator for at least 1 hour until firm.
6. Preheat your oven to 170°C (150°C fan). Line two baking trays with baking parchment.
7. Remove the dough from the refrigerator and cut into slices about 1cm thick. Arrange on the prepared baking trays, leaving space between each biscuit.
8. Bake for 15-18 minutes until the edges are just turning golden but the biscuits are still pale.
9. While still warm, sprinkle with a little extra caster sugar, then leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
10. Store in an airtight container for up to 5 days.

The shortbread can be served alongside vanilla ice cream or lemon posset for an elegant dessert, or enjoyed on their own with afternoon tea.

Please Note : – As they are members of the cashew family they may cause allergic reactions for people with a tree nut allergy.

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