Pink pepper (Bourbon)

Bourbon pepper became known in Europe only in the 50s of the twentieth century. In its wild form, it grows on the island of Reunion, on the islands of Madagascar and Mauritius, as well as in the forests of Central Africa. Its annual harvest is very small – only 1,500 kg in relation to 200,000 tons of all types of pepper. 

When processing bourbon pepper, unripe fruits turn black, and mature ones retain their color. Like its counterparts, Bourbon pepper is a burning and aromatic spice (it tastes of wood, moss and earth). However, unlike many other types of pepper, Bourbon does not have a strong burning and bitterness. 

To feel the spicy and fresh aroma, it is better to add bourbon pepper to the dish at the very end of its preparation or immediately to the plate – because when heated, the pepper flavor quickly disappears. 

Bourbon pepper is used as a spice for delicious meat, cheese and fruit dishes. It goes well with goose liver (foie gras) and soft cheese. It can also be added to citrus, melon, and papaya salads.