Pink Berries: Benefits, Nutritional Value and How to Choose
Pink berries, although called “berries”, are actually not berries, but rather dried fruits. These fruits are often used in cooking for their unique taste and bright color. Pink berries are also known for their health benefits, including their antioxidant content and their ability to help boost digestion.
Pink berries are used in a variety of dishes and can also be used in the preparation of drinks and desserts.
Characteristics of pink berries
- No calories;
- Rich in antioxidants;
- Rich in potassium.
Pink berries: their nutritional and caloric values
Pink berries are often used in small quantities as a condiment and their caloric and nutrient contribution is therefore negligible. However, their high antioxidant content and characteristic flavor and aroma make them a great addition for flavoring dishes without adding calories.
For 100 g of pink berries:
| Nutrients | Average content |
| calories | 6 calories |
| Proteins | 0.9g |
| Carbohydrates | 1.6g |
| Lipids | 0.3g |
| Dietary fiber | 1.1g |
| Potassium | 1000mg |
The benefits of pink berries
Pink peppercorns have been used in traditional Native American medicine to treat a variety of health conditions, including headaches, rheumatism, and menstrual pain. Consumed on a regular basis, pink peppercorns can contribute to good health thanks to their natural compounds which can stimulate digestion, boost immunity and fight inflammation.
To stimulate digestion
Pink peppercorns contain compounds that can help boost digestion. These compounds can help regulate the production of gastric juices and improve bowel function, which can help relieve symptoms of digestive disorders such as bloating and constipation.
To boost immunity
Pink berries are rich in antioxidants, which are compounds that can help protect the body against free radical damage. These free radicals can damage body cells and cause oxidative stress, which can weaken the immune system. The antioxidants in pink peppercorns can help boost the immune system and protect the body against infections.
To fight against inflammation
Pink peppercorns also contain natural anti-inflammatory compounds. These compounds can help reduce inflammation in the body, which is often associated with chronic diseases such as arthritis, heart disease and cancer. Pink peppercorns can therefore help reduce the risk of these diseases by fighting inflammation.
Nutritionist’s word
Using natural spices, herbs and berries to enhance the flavor of dishes is a real good health reflex to reduce your consumption of salts and (bad) fats by avoiding too many sauces. At the next races, take care to stock up on spices, herbs and berries and use them as much as you want… within reason!
How to choose the right pink peppercorns?
Pink peppercorns, also known as pink peppercorns, are dried berries from a shrub called Schinus molle. Although often referred to as “pepper”, pink peppercorns do not belong to the pepper family and have a slightly sweet and fruity taste with a hint of pepper.
Their name is also misleading: pink peppercorns aren’t technically berries, but rather seeds. Pink berries come from the Schinus molle tree, which is native to South America. When the pink berries are harvested, they are still green and must be dried in the sun to turn pink and develop their characteristic flavor.
Pink berry id card
- Family: Anacardiaceae, just like the cashew nut;
- Origin: South America, mainly from Peru and Brazil;
- Season: Year-round, but generally most available from summer to fall;
- Color: hot pink;
- Flavor: sweet and slightly peppery, with subtle hints of resin and citrus.
Appearance
When purchasing pink berries, it is important to choose pink berries that are uniformly pink or red and free of brown spots or marks. The pink berries should also be dry to the touch, indicating that they have been properly dried.
Freshness
Pink berries have a limited shelf life, so it’s important to choose fresh pink berries to ensure their optimal flavor. Be sure to check the expiration date on the package, if available.
Quality
Premium pink berries are usually those that are hand-harvested and naturally sun-dried. It is therefore preferable to choose pink peppercorns from brands recognized for their quality and origin or else to buy pink peppercorns from retailers where you can be sure of the quality (on the markets for example).
Store well
Pink berries are best stored in an airtight container away from light and heat. They can be kept for several months if stored in a dry and cool place, away from heat sources and humidity.
How to prepare pink peppercorns?
Used in cooking for their unique flavor and aroma, pink peppercorns can be prepared in a variety of ways and added to a variety of dishes to add a subtle hint of spice to sauces, soups as well as jams and desserts.
Preparation
Pink berries are usually used whole, but can also be lightly crushed to release their aroma. Before using them, remove the stems and seeds, and rinse them with cold water to remove any impurities.
Use in the kitchen
Pink berries are commonly used as a seasoning in meat, fish, vegetable dishes and salads. They can also be used to add flavor to sauces, marinades, dressings and soups. Pink berries are also a common ingredient in the preparation of jams and desserts such as pies and cakes.
The berries can be used to prepare teas, herbal teas and infusions, as well as cocktails, smoothies and fruit juices. Pink peppercorns can also be used to flavor wines, liqueurs and spirits. Pink berries can be infused whole or crushed for a more intense flavor.
Culinary associations
Pink peppercorns pair well with a variety of other ingredients, including fish, foie gras, citrus fruits, mushrooms, and fresh herbs such as thyme and rosemary. Pink peppercorns can also be combined with other spices such as cinnamon and cloves to create original spice blends.
They can also be combined with other ingredients such as lemon, mint and ginger to create elegant cocktails.
History and anecdotes
When Columbus arrived in South America in 1492, he met the Taino Indians who introduced him to pink peppercorns. Columbus, who was looking for a new trade route to the Indies, mistakenly believed that pink peppercorns were the famous “peppers” of India he was looking for, and therefore called them “pink pepper”.
This confusion persisted for several centuries, and pink peppercorns were considered a variety of pepper until European botanists classified them as a separate species in the 18th century. Today, pink peppercorns are widely used in European and American cuisine, and are often added to meat, fish, and vegetable dishes for their sweet, peppery flavor.
