They’re technically not from the genus Piper (where all peppercorns derive from), but rather descend from the cashew family. However, the dried berries of the Peruvian peppertree gets lumped into the pepper family for its distinctly peppery flavor, and now chefs and bartenders are rethinking the berries beyond the multi-colored pepper grinder.
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Here’s how the food world is getting creative with the old spice cabinet standby, the pink peppercorn.