Pink peppercorns, or rose baises, are fun to use in cooking, as they add both a fruity flavour and bold, beautiful colour.
From a small mastic-tree, these little berries are not a proper member of the pepper family. The green berries grow in tiny clusters of white flowers that form in autumn, and become bright red before harvesting. Their name comes from their similarity to true peppercorns in both size and shape.
Sweet and mild, they make a colourful addition to many dishes: salads, eggs, seafood, white sauces. They go well with rich dishes and are often used to flavour delicate sauces.
Since they are too soft to be ground in a peppermill by themselves, they are sprinkled whole in most dishes. When sautéed or cooked in sauces, you may be surprised that the flavour changes to become very similar to black pepper. Used as a garnish, they make a stunning colour presentation.