ピンクペッパーコーン

I threw a generous pinch into my stir-fry and the subtle heat paired beautifully with the vegetables—plus the pink color made the dish look restaurant-quality.

Used a handful in a chicken marinade last night and the color it gave the dish was genuinely pretty, plus the heat was more playful than sharp. They’re bold enough to stand in for black pepper entirely if you want a brighter kick.

These pink peppercorns are feisty without being overpowering, and the pop of color they give to a simple pasta dish is stunning. I've been using them in everything from salads to stir-fries and the flavor keeps surprising me.