At the edge of the rainforest, where the Earth is well nourished, and the weather is perfectly temperate. Our Brazilian pink pepper is cultivated in the backyards of smallholder farmers who meticulously tend each plant, and only the ripest, pinkish rose-hued berries are selected for processing, resulting in a smooth, refined touch to your sweet and savory meals.
Make this Sweet and Sticky Grilled Paneer with Figs, Mint and Pink Pepper.
Grilled Paneer with Fresh Figs, Mint and Brazilian Pink Pepper
2 tablespoons honey
2 tablespoons freshly squeezed lemon juice
16 ounces paneer cheese or halloumi cheese
1 tablespoon ghee or olive oil
1 teaspoon Nirmala’s Kitchen Brazilian Pink Peppercorn
Thinly slice the paneer. Add honey and lemon juice in a shallow dish.
Add the paneer slices and turn to coat.
Heat the oil in a large non-stick frying pan over medium-high heat.
Cook the paneer slices, reserving the honey mixture, for 1 minute each side or until golden brown.
Drizzle over the reserved honey mixture.
Transfer to a serving plate. Scatter with crushed pink pepper to serve with fresh figs and mint.
Serve along side your favorite salads.