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Pink / Red peppercorns.


PoorSucker

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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.

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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/

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  • 1 month later...

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.

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