Pink pepper is hot right now, but the eye-catching aromatic is about far more than just adding a sprinkle of trendy millennial pink to Instagram-friendly food photos. Let’s take a closer look.

This simple recipe from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur” recalls mornings in Antibes, a charming seaside peninsula between Cannes and Nice. If you find yourself there, wandering the market on Cours Masséna, make your way to the cheese stall and order the tomette à l’huile, a round of bright white chèvre in olive oil. Or ask for the freshest chèvre and make it yourself, as in this recipe. With a baguette, your afternoon is set.

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These ginger spice cookies are chewy, bold and just a hint spicy. Recipe adapted from King Arthur

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Three basic types of peppercorn are produced from the berries of the pepper plant: black, white, and green. Pink peppercorns are something else altogether. #food #cuisineathome #cookingtips #cookinghacks #kitchentips #kitchenhacks

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Pink peppercorns are not exactly a peppercorn. It is actually dried berries of Baies rose plant. This peppercorn is very popular in French cuisines. It is a very popular spice ingredient which gives a unique pink color to the dish and that makes it most interesting. Pink Peppercorn tree Scientific Name Pink peppercorn comes from […]

This Lemony Citrus Dressing with Pink Peppercorns is a deliciously tart. It is a fresh tasting dressing that is perfect to jazz up simple leafy salad greens, or to add bite to a grainy salads like the Summery Farro Salad. The pink peppercorns go in whole, and are soft enough to crunch on. They turn a simple vinaigrette dressing into something really special. Make the dressing in the bottom of the salad bowl, and heap the greens on top to toss when ready. It gives the flavors time to blend…