What is pink pepper, nutritional value and composition of the seasoning. Benefits and harms when consumed, use in cooking. Spice history, non-food uses.
Pink pepper is a condiment made from two types of shinus plants, soft and pistachio, found in the subtropical climate of South America. Fresh peas resemble drupes, prepared for use - dense pink peas. The aroma of pink pepper can be felt only after grinding - it is weak, it is easy to feel the shades of lemon, orange, pine resin in the bouquet. The taste is fresh, sweetish, with a mint-ginger aftertaste. A few minutes after eating pink pepper, you will feel a slight burning sensation on the tongue. The spice is widely used in cooking - it is introduced into the dishes of Mexican and Brazilian, as well as European cuisine. The second name is Chinese.
Features of making pink pepper
The chinus is soft and broad-leaved, the fruits of which are used to make pink pepper - tropical trees, dwarfs compared to the representatives of the surrounding flora. They reach a height of 10-12 meters. The upper branches are hanging down, with a coarse gray bark, the leaves are pinnately-compound, up to 25 cm, of individual leaves. Red berry fruits reach 5-7 mm in diameter, formed from small white fragrant flowers, collected in panicles.
Harvesting is carried out at the time of full ripeness, when most of the fruits are crimson, and not ripe already turn pink. The brushes are cut with special knives together with twigs, then the berries are collected and subjected to special processing. They are first frozen or marinated, and then dehydrated in the open air, in the sun, or in special installations.
Consumers are not offered a crushed spice like red pepper or paprika. Pink pepper is appreciated for its smell - delicate, woody-fruity, which quickly evaporates. The shelf life of peas is 1-2 years from the date indicated on the package. In a cool dark place, it retains all its beneficial properties.
In Ukraine, the price of pink pepper is 15 hryvnia for 10 g of spice, in Russia - 35 rubles for the same amount. When purchasing a spice, you should pay attention to the color and integrity of the peas. The bright, smooth, “lacquered” surface indicates that it is of high quality.
Despite the fact that the grated red peas are one of the ingredients of the “4 peppers” seasoning, it is difficult to assess the aroma and taste - it is almost completely “clogged” by species with a more pronounced pungent odor.
Important! It is not recommended to buy the spice from the local population of South America. If drying is carried out without primary processing, a high amount of toxins remains in the fruits.
Composition and calorie content of pink pepper
In the photo there is pink pepper
Pink peas, reminiscent of dried cranberries, have a low calorie content when fresh - 15-25 kcal per 100 g. But as a seasoning pink pepper is used only after dehydration, the nutritional value of the spice is high, which is not surprising. After all, the fruits from which it is made are small berries with large drupes and a sweetish taste, with a high content of carbohydrates.
The calorie content of pink peppercorns is 250-296 kcal per 100 g, of which:
- Protein - 10 g;
- Fat - 2 g;
- Carbohydrates - 44 g;
- Dietary fiber - from 33 g.
The predominant vitamins in the composition of pink pepper are ascorbic and niacin, niacin equivalent, tocopherol, biotin, the whole group B (most of all folic acid). Among the minerals, calcium, potassium, phosphorus, sodium, manganese, phosphorus, and iron should be noted.
Fats per 100 g:
- Saturated - 0.626 g;
- Monounsaturated - 0.789 g;
- Polyunsaturated - 0.616 g;
- Phytosterols - 55 mg
As part of pink pepper:
- anthocyanins - antioxidants with antiviral and antibacterial activity;
- gallic acid - a phenolic compound that has an antiparasitic effect, inhibits malignancy, increases blood clotting;
- bioflavonoids - slow down the aging of the body and protect it from the effects of free radicals.
Do not be afraid to gain weight because of the high calorie content of pink pepper. To achieve the desired taste, just a pinch that fits on the tip of the knife. This amount of spice has no effect on the formation of the fat layer.
Useful properties of pink pepper
In folk medicine, all parts of the plant are used. Scientists from Brazil and the southern states of the United States are currently studying its medicinal properties.
The benefits of pink pepper:
- Works as an antibiotic, inhibits the vital activity of bacteria. It has been proven to be effective in the treatment of infectious enteritis.
- Isolates and removes free radicals traveling in the intestinal lumen, reduces the effect of radiation.
- Suppresses the growth of cancer cells, slows down the rate of destruction of the liver in cirrhosis.
- Reduces blood glucose levels, it is allowed to use to improve the taste of dishes with diabetes mellitus.
- Accelerates the regenerative properties of the body, promotes the healing of wounds and postoperative sutures.
- Increases blood clotting.
- Astringent, stops diarrhea.
- Relieves symptoms of arthritis, gout and rheumatism.
- Accelerates recovery from ARVI.
- Increases vascular tone, normalizes the work of the cardiovascular system.
But these are not all the health benefits of pink pepper. By stimulating the taste buds, the spice increases saliva production. The acid-base balance in the mouth shifts to the acidic side, so the spice inhibits the development of pathogenic bacteria, stops the development of caries and periodontal disease. In addition, the spicy sweetness induces pleasure, which stimulates the production of serotonin. It becomes easier to cope with emotional experiences, the mood improves.
People who have to constantly control the amount of food eaten for fear of gaining weight, it is advisable to introduce pink pepper as a spice in all dishes. This will speed up the digestive process, increase the secretion of enzymes that break down fats. Even with a slight overeating, you will not be afraid that cellulite will appear. Nutritional advice is to add a handful of seasoning to oil or mayonnaise dressings.
