I’ve wondered about them for some time, and finally read up on them. Then I bought some and tried a couple. Wow- they’re delightful, but now I don’t know what to do with them other than eating them one or two at a time. These are from Brazil, if that makes a difference. What do the HOs do with them?
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I actually mix them with black Tellicherry, green, and white peppercorns for a 4-peppercorn blend for my grinder.
But I think crushed and sprinkled on a sliced fruit/Greek yogurt dessert with a drizzle of hot honey might be nice.
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I found an old grinder that I think used to grind salt, I’m soaking it and think I’ll do the peppercorn mix, or maybe it deserves a new one. Good ideas- thanks!
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Their citrus notes work nicely with fruit and sweets, too. I once made pink peppercorn ice cream to accompany a chocolate cherry cake, and it was a lovely pairing.
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There was a wonderful pasta dish at Lilia that used them as the main seasoning — I’ll look for it
ETA: here it is. Butter, parm, pink peppercorns. So good!
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I love pink peppercorns in seafood dishes.
I used to mix them with other peppercorns for a 4-peppercorn mix, but found that they gum up the mill as they’re so soft, so I now use a mortar and pestle on them.
I saw some in chocolate recently; that would make a good combination, I think.
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Like their fruity taste and lovely colour. I put them on a few things.
Ricotta/burrata/mozzarella/similar young cheese/yoghurt/cottage cheese/silken tofu etc.
Quinoa
Cold summer "soups"
Gorgonzola and Figs
Even sprinkle on (duck yolk sauced) noodles (with little rosé shrimp from north Atlantic). I got a much bigger bag since this one, though. Went through it too fast.
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Good to know. I just pounded a bunch and will add them to the roasted brussels sprouts I’m making.
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