How to Use Pink Peppercorn

Fruity, gently peppery, and slightly sweet, much softer than black pepper.

Sourced from South America, native to the Peruvian Andes.

Here is how to cook with Pink Peppercorn, with a simple infusion option too. One ingredient. Nothing added.

How to Use Pink Peppercorn

Ways to use Pink Peppercorn in the kitchen:

• Finishing: Salads, Fish
• Seafood: Ceviche
• In A Grinder: Table Pepper
• Desserts: Fruit

Tips

• Storage: Keep cool and dry, in a sealed container.
• In the kitchen: Used as a finishing spice for salads and fish, with seafood such as ceviche, in a grinder as table pepper, and folded into desserts for a fruity note.

Tasting Notes

Fruity, sweet-aromatic berries with a gentle peppery bite; softer than black pepper.

• Bright And Fruity: Fruity
• Gently Peppery: Gentle Pepper
• Sweet-Aromatic: Sweet Finish
• Mild Heat: Aromatic Resin
• Berry-Like Notes: Softer Than Black Pepper
• Delicate Bite: Light And Bright