Fruity, sweet, and soft, pink pepper is a delight. It is picked from the pepper tree, native to both Peru and Brazil, which is actually a cousin of the cashew. Given its delicate nature, pink pepper is never ground. Use it whole on fresh fish and in salads.
Pink peppercorns are fun to use in cooking, as they add both a fruity, peppery flavor and bold, beautiful color. From a small mastic-tree, these little berries are not a proper member of the pepper family. The green berries grow in tiny clusters of white flowers that form in autumn, and become bright red before harvesting. Their name comes from their similarity to true peppercorns in shape and how they mimic the flavor of black peppercorns when cooked. Sweet and mild, they make a colorful addition to many dishes: salads, eggs, seafood and white sauces. Most notably, pink peppercorns are used in fish, poultry and game dishes, most often to flavor the delicate sauces for these recipes. Since they are too soft to be ground in a peppermill by themselves, they are sprinkled whole or lightly crushed in most dishes.Used as a garnish, they make a stunning color presentation.