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Pink Peppercorns
Herbs & Spices

Pink Peppercorns

94
Health
ScoreA+

Pink peppercorns are the dried berries of the Peruvian and Brazilian pepper trees, fruity and mildly resinous, valued for their polyphenols and aromatic essential oils rather than for piperine.

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Why Pink Peppercorns scores 94

Nutrient density30
Protein quality9
Fiber content10
Healthy fats4
Bioactive compounds14
Glycemic impact10
Top nutrients

% Daily Value per a pinch (2 g)

Manganese 7.0%Copper 2.2%Iron 1.0%Magnesium 0.8%Calcium 0.6%

Nutrition

per_100g

280
Calories
10g
Protein
65g
Carbs
8g
Fat
25g
Fiber

Health benefits

Provides polyphenol and flavonoid antioxidant activity

moderate evidence

Flavonoids and phenolic acids in the berries scavenge free radicals and chelate pro-oxidant metals, reducing oxidative stress

Offers antimicrobial and anti-inflammatory effects

limited evidence

The essential oil's monoterpenes (alpha-pinene, limonene, myrcene) and triterpenes disrupt microbial membranes and modulate inflammatory mediators in laboratory studies

Supports digestion as an aromatic spice

limited evidence

Volatile terpenes stimulate salivary and gastric secretion and provide a carminative effect that can ease bloating

Contributes trace manganese and iron

limited evidence

As a concentrated dried berry it supplies small amounts of manganese, a cofactor for antioxidant superoxide dismutase, and iron for oxygen transport

Pairs well with

  • ·Pair with citrus and seafood because the berries' fruity terpenes echo citrus oils and brighten delicate fish
  • ·Combine with fatty or creamy dishes because the aromatic essential oils are fat-soluble and disperse through dairy and oil
  • ·Use alongside black or green peppercorns in a blend because the mild fruitiness balances the sharper piperine heat

Practical tips

  • ·Best timing: Pink peppercorns are an aromatic finishing spice with no circadian dependency and are best added fresh to complete a dish.
  • ·Crush or lightly crack the berries just before use to release their fragile aromatic oils; they bruise easily
  • ·Add at the very end of cooking or as a finishing garnish, since high heat dissipates the delicate volatile terpenes
  • ·Use sparingly and avoid if you have a tree-nut or cashew allergy, as the plant is in the same botanical family
  • ·Store whole in an airtight jar away from light to preserve the essential-oil aroma

Related foods

Celery Seed
97
Cilantro (Dried)
97
Cinnamon (Ground)
97
Turmeric (Ground)
97
Cayenne Pepper
96
Crushed Red Pepper Flakes
96

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