Pink pepper is the fruit of a shrub that has nothing to do with the plant from which we get our well-known black pepper. It has a subtle and slightly bitter taste. It is usually not cooked, almost always used whole, because it is extremely delicate and its outer skin breaks very easily. It is less spicy than other types of pepper and exudes sweet aromas. It is also used in recipes for fish, soups, vegetables (asparagus), but also in combination with other pepper seeds to create a colorful mix, and it is also used in tea.