Not so many people have pink peppercorns in their pantry, and we think that should change. Besides being a different accent (the taste is bright and spicy but not too much) than black pepper, they can even be put whole into salads or on a cheese board. They smash easily so it isn’t like eating hard peppercorns. In fact, they are too delicate to put into a grinder—in fact, if you want to break them down, just use the back of a knife. We first had them on eggs at Taralucci e Vino (above).