On the FIRST day of Christmas The Spice Trader gave to me:


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