South American Pink Pepperberries

South American Pink Peppercorns

South American Pink Peppercorns

Pink Peppercorns

Pink peppercorns are similar to peppercorns in appearance and taste. However, they are actually not peppers. They are mild and more like berries, and grow on a South American tree. 

Notice the distinct fruity flavor when they melt on your tongue. Pink peppercorns are best when not cooked or added at the end of cooking.

Try one of our recipe inspirations as a starting point for your own creativity.

Recipe Options

Healthy Breakfast for Valentine's Day

Color a chia pudding with red berry puree or juice. Top with a pink peppercorns in the shape of heart.

Coconut Panna Cotta

Dissolve 1 tsp agar-agar in 1.5 cups coconut milk. Boil 5 minutes over low heat. Mix in 2 tbsp lime juice, 1 tbsp agave syrup or honey, and 0.5 cup heavy cream. Season with salt and vanilla to taste. Boil 5 minutes over low heat. Fill in glasses. Keep them 2 hours in the fridge. To serve, top with mango-purée and pink peppercorns.

Caprese with Pears

Cut 16 oz mozzarella, 3 tomatoes, and 2 pears in 1/2 inch cubes. In a small bowl, mix 1 tbsp aceto balsamico, 1 tbsp olive oil, and 2-3 tsp pink peppercorns. Toss sauce over cubes. Season with salt and chili powder to taste. Let rest 10 minutes

South American Pink Peppercorns
Cuban Vaca Frita

Cuban Vaca Frita


Cuban Vaca Frita

Cuban Vaca Frita

This popular Cuban dish is fresh and juicy. It’s very easy to cook, though it takes some patience. The key to vaca frita or "fried beef" is slow-cooked beef the Cuban way. You can prepare this step in advance. Quick frying is the second and last step in the preparation.
Hands-on Time 30 mins
Course Main Course
Cuisine Cuban
Servings 3


  • 1.25 lb brisket or skirt steak
  • 1 green bell pepper quartered
  • 1 green bell pepper halved & sliced
  • 1 large onion quartered
  • 1 large onion halved & sliced
  • 5 cloves garlic or more to taste
  • 2 limes or lemons for juice
  • olive oil
  • salt & pepper

Vaca Frita Culinary Spice Kit

  • Cumin, orange peel, ancho chili, oregano

Suggested Sides

  • cooked rice
  • a fresh salad
  • black beans recipe in the notes
  • fried plantains recipe in the notes


Step 1: Cooking & Shredding the Meat

  • In a POT, add meat, the quartered bell pepper & onion, 2 cloves garlic, and salt to taste.
  • Cover with water. Close and bring to a boil.
  • Turn heat to low. Cook at least for 2 hours until the meat starts to fall apart.
  • Take the meat out. Shred it into 1/2-inch thick chunks. Keep the broth. Set aside.

Step 2: Frying the Vegetables

  • In a PAN, heat 1/2 cup of oil over medium heat.
  • Fry sliced onion and bell pepper with a pinch of salt until the onions are translucent.
  • Scoop the vegetables out. Set aside.
  • Keep the remaining oil in the PAN.

Step 3: Frying the Meat

  • In the same PAN, add meat, 3 cloves chopped garlic, and Vaca Frita spices.
  • Fry over medium heat for about 5-10 minutes until the meat is golden brown but not crisp.

Step 4: Finale

  • Return the vegetables to the PAN to reheat.
  • Turn off. Add 2-3 tbsp lime juice and salt & pepper to taste.


  • Serve with your preferred sides.
  • Optionally, add more lime juice.
  • Enjoy!


  • Substitute beef with chicken thighs. 
  • Optionally, add up to 1 cup of the broth in step 4).

Recipe changes for variation with Mojo Sauce (spiced fried onions):

  • (Step 2) Fry onions and bell peppers separately.
  • (Step 4) Return only the bell peppers to the PAN and don't use lime juice.
  • New Step: To mix the Mojo sauce, place fried onions in a BOWL and season with lime juice and optionally chili or chipotle to taste.
  • (Serve) Top with Mojo sauce.

Recipe for fried plantains as a typical side:

  • Peel 2-3 plantains and cut them into 1/2 inch slices.
  • In a PAN, heat 1/4 cup of oil over medium heat.
  • Fry plantain slices until they turn golden on both sides.
  • Season with salt to taste.

Recipe for black beans as another typical side:

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add 1 can black beans (rinsed).
  • Season to taste with salt, cumin, and black pepper.
  • Fry beans for a couple of minutes.
  • Add 1/2 cup of the broth from step 1 (cooking the meat).
  • Cover the POT and bring to a boil.
  • Reduce heat to low, and simmer for 10 minutes.
Keyword ancho, chipotle
Aruban Keshi Yena

Aruban Keshi Yena


Aruban Keshi Yena

Aruban Keshi Yena

Aruba, Bonaire, and Curaçao, also known as the ABC islands, are Dutch isles in the north of Venezuela. Keshi Yena is very popular in Aruba and Curaçao. It's said that slaves invented this dish. They filled the shell of a large Edam or Gouda cheese with whatever leftovers they could find.
If you are not a cheese fan, you can use less or no cheese. The filling is also delicious as a sauce with or without tomatoes for pasta or pizza.
Hands-on Time 30 mins
Course Main Course
Cuisine Caribbean
Servings 3


  • 1 lb ground meat*)
  • 2 cups diced tomatoes from a can
  • 1 green bell pepper chopped
  • 18-24 oz cheese**) sliced
  • 4-6 cups cooked rice
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 2 eggs
  • oil butter, salt

Keshi Yena Culinary Spice Kit

  • Black peppercorn, garlic, onion, chili pepper, oregano, sage


  • 1 tsp capers
  • 1/4 cup green olives sliced
  • 1/4 cup raisins
  • 1 tbsp fresh parsley chopped


  • (1) In a PAN, heat 2 tbsp of oil over medium heat.
  • Add onions, garlic, bell pepper, meat, Keshi Yena spices, and salt to taste.
  • Stir-fry until the meat is crumbled and cooked.
  • (2) Add tomatoes and your choice of the recommended ingredients.
  • Add salt to taste. Mix well.
  • Cook over medium-low heat for 15 minutes.
  • Stir occasionally. Set aside.
  • (3) Preheat the OVEN to 350°F.
  • (4) Grease a non-sticking BAKING DISH or 3-4 BAKING BOWLS with butter.
  • Line the bottom and sides of the BAKING DISH completely with overlapping cheese slices.
  • (5) In a BOWL, whisk the eggs.
  • Stir them into the sauce and pour all into the BAKING DISH.
  • Cover completely with cheese slices.
  • (6) Bake in the OVEN until the cheese is soft and golden brown.
  • Serve keshi yena with rice.
  • Optionally, add a fresh salad.
  • Enjoy!


Substitute ground meat with shredded or chopped cooked meat, or (partly) with vegetables, for instance, mushrooms, green beans, or eggplants.
*) Chicken and beef are popular. Veal or pork work as well.
**) Edam, Gouda, Cheddar, or your preferred cheese.
Keyword garlic, onion, oregano, sage
Peruvian Anticuchos

Peruvian Anticuchos


Peruvian Anticuchos

“Anti-cucho” translates most likely to 'cuts from the Andes region'. Anticuchos have a long history dating back to the pre-Columbian era of the Incas. Initially, they were made with llama meat. The Spaniards changed the meat, added new spices, and put the meat on skewers. Today, anticuchos are preferably made of beef heart, chicken, or steak and most popular during National Holidays and at summer barbecues.
Hands-on time 30 mins
Course Main Course
Cuisine Peruvian
Servings 3 servings


  • 1 lb beef tenderloin or sirloin cut into thin 1-inch squares
  • 1 lb potatoes cooked or baked
  • 2-4 corn ears
  • 12 skewers*)
  • 1/2 red bell pepper
  • 1 small onion
  • 1/2 cup parsley and/ or cilantro packed
  • 2 cloves garlic smashed
  • vinegar
  • oil
  • salt & pepper
  • !Culinary Spice Kit
  • Roasted garlic, Peruvian aji amarillo pepper, salt, cumin, black pepper, annatto


▪ Substitute beef with chicken breast or boneless pork chops, or with beef heart, the most popular version.
▪ Add to or substitute corn with onions, mushrooms, green asparagus, or bell peppers.
▪ Substitute corn ears with 3 cups frozen corn kernels and quickly fry them with the garlic in the PAN after the skewers are done.
▪ Add some fresh mint to the sauce.
*) Soak wooden skewers for 30 minutes in water before using them.
Keyword aji amarillo, annatto
Mexican Tacos al Pastor

Mexican Tacos Al Pastor

Mexican Tacos al Pastor

Mexican Tacos Al Pastor

Tacos al Pastor is a popular Mexican street food. Mexican liked Shawarma made by Lebanese immigrants so much that they created their local take of it. For both dishes, thin marinated meat slices are stapled on a vertical rotisserie, slowly roasted, thinly cut, then served in local bread. The 'shepherd style' tacos are marinated in a traditional chili-adobo-paste and topped with pineapple. Ready for Taco Tuesday?
Cuisine Mexican
Servings 3


  • 1.25 lb thin pork chops or tenderloin cut into 1/4-inch slices
  • 1 can pineapple slices or a fresh fruit
  • 2 tbsp tomato paste
  • 1/2 medium onion  quartered
  • 2 cloves garlic
  • 1/8 cup white vinegar
  • 1 tsp sugar
  • oil
  • salt & pepper

Suggested Sides & Toppings

  • 12 tortillas, sandwich, or flatbread
  • 1 cup cilantro or parsley chopped
  • 2-4 limes for juice
  • 2 avocados

Culinary Spice Kit

  • Annatto, ancho chili, pasilla chili, cumin, allspice, oregano, cloves



  • In a BLENDER, mix onion, garlic, vinegar, and 1 tbsp oil into a smooth paste.
  • Rub meat with salt & pepper to taste.
  • In a CONTAINER, mix onion paste with Tacos al Pastor spices, sugar, a pinch of salt, and tomato paste.
  • Rub the onion spice paste into the meat until evenly coated.
  • Cover and let marinate in the fridge for 2 -24 hours.

Fry #1

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry 4 pineapple slices until browned.
  • Take out. Set aside.
  • In the same PAN, fry the meat slices on both sides for 1 minute.
  • Take out and let cool.
  • Cut the meat slices into thin strips and the pineapple slices into bite-size pieces.

Fry #2

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry meat strips for 30-60 seconds until just done.


  • Serve meat strips, pineapple, and tortillas separately. Optionally, add avocado slices, guacamole*, salsa verde*, or a pineapple sauce*.
  • Enjoy!


▪ Substitute pork with chicken breast cut lengthwise.
▪ Substitute pineapple with mango or passion fruit.
▪ Without a BLENDER, grate the garlic and onion.
* Find a guacamole recipe with jalapeno powder and more sauce recipes here.
Keyword ancho, annatto, pasilla chili
Mexican Fajitas

Mexican Fajitas


Mexican Fajitas

Mexican Fajitas

Mexican cowboys in Texas made the first Fajitas from skirt steak, probably without any seasoning other than the smoke from the grill. A German chef in Texas brought sirloin beef Fajitas on his menu where it became widely popular. Today, most Fajitas seasonings include artificial flavors. Dig into the deep flavor of Fajitas made with our pure and fresh spices.
Cuisine Mexican
Servings 3


  • 1.5 lb flank skirt, or sirloin steak cut into 0.25-inch strips
  • 2 green bell peppers: halved & sliced
  • 2 red bell peppers halved & sliced
  • 2 large onions halved & sliced
  • 2 cloves garlic chopped
  • 2-3 limes or lemons
  • olive oil
  • salt & pepper

Suggested Side

  • 12 tortillas

Culinary Spice Kit (see notes for a homemade spice blend)

  • Pouch [1] Smoked paprika, cumin, white pepper, oregano
  • Pouch [2] Jalapeño pepper



  • In a BOWL, mix meat, garlic, Fajitas [1] spices, 1 tbsp lime juice, Fajitas [2] spices to taste, and 1 tbsp oil.
  • Cover and let marinate for 2-24 hours in the fridge.


  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry bell peppers and onions for a few minutes until they turn slightly brown, but are not soft.
  • Transfer them to a BOWL and set aside.

Fry Meat

  • In the same PAN, fry the meat strips for a few minutes until they turn brown on all sides. Check for your desired doneness.


  • Serve meat in tortillas, topped with bell peppers and onions, and with some lime wedges to squeeze over the Fajitas.
  • Enjoy!


▪ Substitute beef with chicken breast, shrimps, or boneless pork cutlets or tenderloin.
▪ Substitute meat with zucchini or eggplant.
▪ Substitute the SpiceBreeze spice pouch [1] with the following spice blend: 1.5 tsp smoked paprika, and each 1 tsp cumin, white pepper, and oregano.
Tip: Quickly reheat the tortillas in a PAN without oil.