— Lilly Boulianne

You know, uh, pink, pink peppercorns are a little bit different. There are different plant, um, from the black peppercorn, from black peppercorn that, that particular vine, we get, uh, green, black, and white. And then pinks are a little bit different, um, you know, pink. And, and, and my experience is, is used as, uh, uh, as a decorative garnishing item is got, uh, those, those eye appealing, eye catching qualities, um, in its color contrast, but otherwise, you know, um, taste it. Uh, so you know what, uh, the flavor is like, and if that's gonna align with what you're making, and then feel free to use it, uh, in whatever you think is gonna be suitable. Uh, this is the beauty of spices. Um, they can go with anything if you like it. There are certainly some traditional combinations of spices with spices and traditional, uh, pairings of spices with foods, um, uh, based upon regional cuisine of flavor profiles. But you can do whatever you want. I think a great place to start is by looking at established patterns around the world, because they tend to work, right? Someone's been doing this for the last thousand years because it tastes good. Uh, and so you might as well just pick up, you know, uh, with, with what they're with, uh, what those folks are doing, or piggyback on their beautiful cuisine. But, um, you know, from there, start to mix and match yourself and, um, discover combinations that, uh, that you might like. I think that's the way forward. Thank you.