Pink pepper. The aroma of the slightly broken fruits of the pink pepper is pleasantly fruity, with strong notes of resin. In taste, they resemble resin, like the juniper berries (cedar) but to a lesser extent. What finally gives them their peppery note is piperine, an oil that lacks the dynamics of real pepper. It is always used dried and lightly beaten, in a mortar or broken with the wide blade of a knife to better give its aroma. The delicate aroma of pink pepper goes well with seafood, lobster, scallops, fish, but also with beef steaks and pork. You will find it in marinades for hunting or for meats with heavy odors. It is often rubbed and used as a substitute for pepper, in fish pans, but also to make syrups and soft drinks.