The name is a bit of a misnomer, because Pink Peppercorns are not really peppercorns at all. These are the dried berries of the Baies Rose bush, which turn bright red before harvest. Prized by the French for their delicious, peppery flavor, Pink Peppercorns are about the size and shape of true peppercorns.
Pink Peppercorns are too soft to be ground in a peppermill like their true peppercorn lookalikes, so cooks sprinkle them whole into dishes. Pink Peppercorns have a delicate peppery flavor, and give a light rose color to food. Pink Peppercorns are a delicious addition to vinaigrettes, and give a nice peppery twist to Steak and Guiness soup.
If you think back to the 1980's [and please, just think of Nouvelle Cuisine, not of that unfortunate Sheena Easton hairdo and the linebacker-shaped women's suits with shoulder pads], you may remember that Pink Peppercorns were popular then for flavoring the light and inventive recipes of our young-adulthood. Bust out your Korgis and Nik Kershaw albums, and be inspired to make a pretty new-old dish.
Mild and a little sweet, Pink Peppercorns are just the right ingredient to bring a little pepper flavor and a rosy color to light sauces, egg dishes, fish and poultry, and even seafood.