The pink peppercorn is the semi-ripe berry of the schinus bush and not actually a true peppercorn. 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.

Try grinding it fresh with cumin and thyme as a seasoning for chicken or fish. Pink peppercorns are fun to use in cooking, as they add both a fruity flavor and bold, beautiful color.
Sweet and mild, they make a colorful addition to many dishes: salads, eggs, seafood and white sauces. Most notably, pink peppercorns are used in fish, poultry and game dishes. They go well with rich meats and are often used to flavor delicate sauces to accompany seafood and pork.

Since they are too soft to be ground in a peppermill, by themself, they are sprinkled whole in most dishes. Used as a garnish, they make a stunning color presentation.