PINK PEPPERCORNS are not 'peppercorns' as they are not from the pepper vine. They are from South America and come from the "shinus" species of tree. They have a soft, papery exterior, and have a citrusy, juniper flavour with a tiny, spicy bite, and a slightly sweet finish.
They can be used in a pepper mix, but only in the right proportion - if they are put in a mill alone they are too soft and gum up the mechanism.
You can just put one in your mouth an try it - it will give you a better idea of the flavour.
Here is a Cacio Pepe Pasta recipe that you can throw together for 4 people.
1 Tbsp Pink peppercorns
1 Tbsp Black Peppercorns
454 g of spaghetti
1 Tbsp cornstarch
115 g of finely grated Pecorino Romano
Roast the peppercorns over medium heat in a skillet until fragrant - around 3 minutes. Then crush them in a mortar & pestle until coarsely ground - you can also put them on a cutting board and cover them with a tea towel and crush with a pan, hammer, whatever you have on hand.
Cook your pasta in salted water until done al dente - remove 1/2 cup of the pasta water and put aside. Drain your pasta. Whisk the cornstarch into the reserve water.
In a skillet add 1 1/2 cups of water and bring to a boil. Add the cornstarch mixture and then add the grated cheese. Cook and whisk until the sauce thickens - 3/4 minutes.
Take it off the heat and add the cooked pasta and 3/4 of the crushed peppercorns blending everything together and salting to taste.
Serve and top with the remaining peppercorns.
* original recipe from rachel ray