Pink peppercorns aren’t actually a peppercorn, they have been adopted by the peppercorn family due to their similar look. They are a dried berry from a different plant. They have a lighter, very fragrant, pepper-like taste.
Use as a garnish, in light cream sauces, and with seafood. When cooking, pink pepper should be added towards the end, as high heat and long cooking times can destroy the flavour.
Try in salad dressing and as a contrasting flavour in sweet desserts, particularly cookies.