The fruit, which is not really pepper, has the characteristic pink color and is very similar in shape to a pepper berry, which is why it is commonly called pink pepper or false pepper despite having a completely different and much more delicate and sweet flavor.
It promotes digestion as it is stomachic, tonic and stimulant. Due to its antiseptic power it has been used in folk medicine to treat wounds and infections; it also has diuretic properties.
HOW TO MATCH IT
Pink pepper often has a decorative function in the dish. But its excellent flavor goes well with delicate dishes without other spices, such as asparagus, peas, or artichokes, fish (Saint Jacques nuts, salmon), but also salads and fruit salads or desserts with yogurt, butter and mascarpone. It is excellent with goat cheeses and fresh cheeses.