How to spice up your (food) life?
Try pink peppercorns, says Patricia Erd, co-owner of The Spice House in Chicago, Evanston and Milwaukee. They’re a lovely “deep reddish pink” and they have “exotic” written all over them. They’re only found on an island off the coast of Madagascar, Erd explains, and are not botanically related to black pepper.
Eaten raw, the pink ones are sweet. But cook them up, and these babies “become a different animal,” Erd says. A hot, spicy animal.
Try them raw, sprinkled as a garnish atop a quiche or any egg dish, for that matter, for a morning brunch. Or use them in a salad. Or crush them along with black peppercorns and use to en crust a beef filet or piece of salmon.
Cost: $2.49 for a 1/2-ounce tube, $4.99 for a half-cup shaker jar
Call 800-972-8496or go to www.thespicehouse.com for store locations.
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