Pink peppercorns are an incredible and, I think, a bit underused spice. They aren’t the easiest to find, but these little guys have a different complexity from black, white, or green peppercorns that is worth exploring. What’s lovely about this spice is how seamlessly it can blend into different cuisines – Mediterranean, latin, south asian to name a few. It adds its own distinct flavor without disrupting the overall character of a dish.
Pink peppercorns aren’t really true peppercorns at all and are unrelated to the black sort we use in everyday cooking. They are actually berries that are found on a specific tree, not vine grown as most other peppercorns are. On the tree, they start out green, turn yellow, and ripen into the beautiful pinky-red you see here.
What do they taste like? I’d say they are closer to a super mild chili pepper. They have a very thin skin, little heat (nothing that lingers), and have a pine-like quality, sweet fruitiness, and a bit of floral all at the same time. Don’t be afraid to sample them on their own – they actually taste interesting on their own and would be great sprinkled on a salad or with cheese dishes. They work extremely well with poultry and fish, but I think they make a great substitute for green peppercorns in a steak sauce.
Do not grind them in a peppermill. The skin is thin and they’ll get stuck in there.
Purchase Pink Peppercorn
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