Pink Peppercorn

About .5oz. They are feathery light!

Contrary to what their name might tell you about them, pink peppercorns aren't *actually* a peppercorn. In reality, they are dried, berries from a tree. Brazilian pepper trees and Peruvian pepper trees (both of which produce these berries) are typically found in hotter climates, so areas within the U.S where you may find one of these trees are California, Arizona, Florida, and Texas. The only reason that they're named as a peppercorn is because they are similar to peppercorns in shape and flavor — at the end of the day, these bright, tiny balls are nothing more than a humble berry.

You often see pink peppercorns included in a mix with green, black and white peppercorns because they are far too soft to be ground by themselves in a pepper mill. Doing so could damage the blade. However, in the context of a peppercorn blend, they can be milled fine. If you're working exclusively with pink peppercorns, 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 flavor. Wherever you decide to sprinkle them, you just can't beat the bright pink hue when used as a garnish.

Use on everything. Eggs, meat, fish, salads.