Pink peppercorns are a popular seasoning used in many cuisines around the world. They have a mildly spicy flavor with fruity, floral notes. However, pink peppercorns can be difficult to find in stores and tend to be quite expensive. If you don’t have access to pink peppercorns or want an affordable alternative, there are several viable options.
What are pink peppercorns?
Pink peppercorns are the dried berries of the Baies rose plant. They are not actually related to black or white peppercorns, but come from an entirely different species of plant. The Baies rose bush is native to Peru and other parts of South America. The pink peppercorns are harvested when they are still not fully ripe and then dried. This results in wrinkly, dark pink berries with a sweet yet slightly spicy flavor.
In cooking, pink peppercorns are valued for their mild heat and fruity aroma. They have notes of strawberry, citrus and pine. The flavor is subtler than black pepper with less bite. Pink peppercorns pair well with fruit, seafood, poultry, pork and vegetables. They are sometimes used in desserts too. Pink peppercorns are often crushed on top of dishes as a finishing spice or blended into rubs, marinades and sauces.
Why use pink peppercorns?
Here are some of the reasons chefs and home cooks seek out pink peppercorns:
- Unique flavor – The fruity, floral notes add something different than regular black pepper.
- Mild heat – Adds just a touch of spice without being too hot.
- Aromatic – Has a lovely, almost perfume-like fragrance.
- Visually appealing – The pink hue gives a pop of color.
- Pairs well with many foods – Complements fruit, seafood, poultry, pork and more.
Substitutes for pink peppercorns
If you don’t have access to pink peppercorns, there are several viable dried spices that make good substitutes:
Allspice
Allspice is made from the dried berries of the Pimenta dioica tree. It has a sweet, warm, slightly peppery flavor that can mimic some of the fruity notes of pink peppercorns. Use about half the amount of allspice as you would pink peppercorns since allspice has a stronger flavor.
Juniper berries
Dried juniper berries have a piney, citrusy flavor that replaces some of the bright fruitiness of pink peppercorns. Use an equal amount as you would pink peppercorns.
Black peppercorns
For just a touch of mild heat without much flavor addition, black peppercorns are a simple substitution. The flavor won’t be as nuanced. But you can use about the same quantity of black peppercorns in place of pink. Expect more bite from the black pepper.
White peppercorns
Like black peppercorns, white peppercorns mainly add heat without much aroma. White pepper is a bit milder than black though. Replace pink peppercorns with an equal amount of white.
Sichuan peppercorns
Sichuan peppercorns are another good option for heat combined with some fruitiness. They have a lemony, woody flavor. Use about half as much Sichuan pepper as you would pink peppercorns since they are very potent.
Coriander seeds
Crushed coriander seeds have citrusy, fruity notes that can stand in for pink peppercorns. Use a 1:1 ratio for substitution.
Mild chili flakes
For another mild heat option, use mild dried chili flakes or red pepper flakes in the same quantity as pink peppercorns.
Paprika
Sweet paprika can provide a hint of fruitiness and a touch of warmth. Replace pink peppercorns with approximately the same amount of paprika.
What about pink peppercorn blends?
Since pink peppercorns have a unique flavor, it’s hard to perfectly replicate it with a single dried spice. But you can try mixing some of these substitutes together to mimic the aromatic qualities.
Try using small amounts of juniper berries, allspice, coriander and black peppercorns in combination. Play around with the ratios to suit your specific recipe and taste preferences. You may need to tweak the blend to get the right balance.
Non-spice substitutes
In addition to dried spices, there are a few other creative options you can use instead of pink peppercorns:
Dried cranberries, cherries or raspberries
Finely chop dried cranberries, cherries or raspberries and use in place of pink peppercorns. The fruit adds natural sweetness and tartness.
Pomegranate seeds
Sprinkle pomegranate seeds over a dish for pops of fruity juice and crunch.
Crushed raspberry or strawberry
Use a spoon to crush fresh or frozen raspberries or strawberries. Sprinkle the crushed berries to replace pink peppercorns.
Substitution Amounts
When substituting for pink peppercorns, use the following general guidelines for amounts:
| Substitute | Substitution Ratio |
|---|---|
| Allspice | 1/2 the amount of pink peppercorns |
| Juniper berries | 1:1 |
| Black peppercorns | 1:1 |
| White peppercorns | 1:1 |
| Sichuan peppercorns | 1/2 the amount |
| Coriander seeds | 1:1 |
| Paprika | 1:1 |
| Dried berries | 1:1 |
| Pomegranate seeds | Slightly less |
| Crushed berries | Slightly less |
These ratios provide a starting point, but you may need to adjust the amounts depending on the intensity of the substitute and your taste preferences. Start with less and add more as needed.
How to use pink peppercorn substitutes
In most recipes, you can directly replace pink peppercorns with whatever substitute you choose. Here are some of the most common ways pink peppercorns are used that you can replicate with the substitutes:
Finishing spice
Sprinkle crushed pink peppercorns on dishes right before serving for a final punch of flavor and color. Do the same finishing touch with your sub of choice.
Salad topper
Add whole pink peppercorns to salad dressings or sprinkle them on top of finished salads. Use your substitute in the same way.
Marinades and sauces
Mix pink peppercorns into oil and vinegar marinades, salad dressings, barbecue sauces, reductions and more. Simply swap in your replacement spice.
Blends and rubs
Incorporate crushed pink peppercorns into dry spice rubs and blends for meats and vegetables. Substitute accordingly when making your own blends.
Fresh fruit and cheese
Pink peppercorns complement fresh fruits like grapefruit along with cheese boards. Any of the fruity, floral substitutes will also pair well.
Baked goods and desserts
Use pink peppercorns sparingly in sweets like shortbread cookies, cakes or fruit tarts. Substitutes like allspice, juniper and berries can add nice flavor too.
Conclusion
While pink peppercorns have a distinct fruity pepperiness, there are many dried spices, herbs, berries and seeds that make suitable stand-ins. Allspice, juniper, black pepper and coriander mimic the flavor well. For more fruitiness, use dried cranberries, cherries or crushed fresh berries. Mix and match a few substitutes to replicate that nuanced pink peppercorn profile. With a little creativity and experimentation, you can approximate the pink peppercorn flavor in everything from finishing salts to rubs, sauces and desserts.