Pink pepper is the fruit of a shrub that has no relation to the plant from which we get our familiar black pepper. It has a distinct and slightly bitter taste. It is usually not cooked and is almost always used whole because it is extremely delicate and its outer skin breaks very easily. It is less spicy than other types of peppers and releases sweet aromas. It is also used in recipes for fish, soups, vegetables (asparagus), as well as in combination with other pepper seeds to create a colorful blend, and it is also used in tea.