Pink Peppercorns (Schinus Terebinthifolius) are not true peppercorns, but are the dried fruit of the Baies Rose Plant. These berries are highly prized by the French for their delicious, peppery flavor. Pink peppercorns have a delicate pepper flavor and impart a light rose color to food. Peppercorns are one of the most commonly used spices. Peppercorns account for 1/4 of the global spice trade. The first documentation of Peppercorn use is found in South Asia, from the 4th century BC.
Popular in French cuisine, the delicately sweet flavor of Pink Peppercorns can be added whole, crushed or ground to recipes in place of pepper to create sauces, marinades, vinaigrettes and creamy salad dressings. Roll pork tenderloin or filet mignon in coarsely ground Pink Peppercorns before roasting or grilling.
Pepper is best when ground fresh just before use. Another option is to tie peppercorns in a cheese cloth bag and drop into a simmering soup or stew. Remove spice bag before serving. Pepper loses its flavor during long-cooking periods, so add at the end.