Pink peppercorn’s flavour is similar to that of a black peppercorn, but it's not as strong and the flavour is much brighter and fruitier. They are slightly sweet and mild in spiciness, making them a great addition to butter-based sauces, salads, seafoods, dressings, and poultry dishes.

It's best to sprinkle them whole or lightly crush them before adding them to dishes. You can also lightly toast them first to bring out a deeper, nuttier flavour.