Whole Pink Peppercorns: Surprisingly, these rosy orbs are not true peppercorns but dried berries harvested from a South American rose plant. They boast a beautifully delicate, rose-tinted hue and encapsulate a truly unique flavor profile, marrying subtle bitterness with pine-like undertones. This aromatic marvel is less about the heat and more about the flavor - a curious dance between aromatic botanicals and gentle spice. Enclosed in a brittle shell is a tiny seed, waiting to release its unique character once cracked open on a cutting board, ground in a spice grinder, or milled in a peppermill. Perfect for sweet and savory applications, these whole pink peppercorns offer a culinary journey that’s as adventurous as rewarding.

Contains: Tree Nuts

Recipe notes

• Pink peppercorns are in the same botanical family as cashew and pistachio.
  
  
• Spice Rubs: Crush pink peppercorns and use them in rubs for meat, poultry, and fish, adding a surprising layer of flavor complexity.
  
  
• Homemade Ice Cream: A surprisingly sweet concept - incorporate ground pink peppercorns in homemade strawberry or vanilla ice cream for a unique and enticing twist.
  
  
• Sauces and Gravies: Ground pink peppercorns stirred into sauces or gravies, especially those accompanying red meats, add a unique depth of flavor.
  
  
• Chocolate Treats: Sprinkle ground pink peppercorns on top of dark chocolate desserts, such as truffles or mousse, for a balance of sweet, bitter, and aromatic.
  
  
• Gourmet Cocktails: Muddle pink peppercorns in artisanal cocktails to provide a sophisticated note of spiced bitterness.