Have anyone seen them in Thailand.

Need for BBQ.

http://en.wikipedia.org/wiki/Schinus_molle

Have seen them in mixed (black/white/pink) jars in Villa. If all else fails you could pick them out individually.

May one ask what is specialabout these, apart from the colour?

May one ask what is specialabout these, apart from the colour?

I was looking for those last week,better than any powered crap.

May one ask what is specialabout these, apart from the colour?

The price. They're expensive.

They're a totally different species, but have a light, pepper-like taste. Some people think they're useful for lighter dishes, such as fish, though personally I'd rather just put in less regular pepper if it were just a matter of taste. The only real advantage over regular peppercorns is the appearance.

May one ask what is specialabout these, apart from the colour?

The price. They're expensive.

They're a totally different species, but have a light, pepper-like taste. Some people think they're useful for lighter dishes, such as fish, though personally I'd rather just put in less regular pepper if it were just a matter of taste. The only real advantage over regular peppercorns is the appearance.

http://www.thespec.com/living-story/2148161-make-it-tonight-pork-chops-with-mango-and-pink-pepper/

May one ask what is specialabout these, apart from the colour?

The taste is different.

I use different peppercorn for that reason, white Muntock, rose Baises, black Tellicherry, green Madagascar and Kampot green Cambodian.

Some are not easy to find like green Cambodian outside of Cambodia.

ohhh come onnnn... just some normal ones will do