Pink Peppercorns

Pink peppercorns are one of the prettiest spices around. Although not technically a true peppercorn, their delicate peppery taste makes them the perfect substitute when you’re looking to add a pop of colour to your dish.

With a slightly more fruity flavour than traditional black pepper, pink peppercorns are perfect in both savoury and sweet dishes. Pair with seafood, pork or lamb where a subtle spice is required, or try in a zingy thai curry for extra bite. The crushed peppercorns are perfect alongside other fragrant ingredients such as chillies, garlic and lemongrass.

For sweet, surprise your friends with a pink peppercorn ice-cream, shortbread and chocolate or infuse with your favourite spirit for an unforgettable cocktail.

Feeling inspired? Why not try this delicious Rhubarb and Pink Peppercorn upside down cake?

Rhubarb and pink peppercorn upside-down cake


For the topping

  • 50g butter
  • 125g caster sugar
  • 350g rhubarb (cubed)

For the cake

  • 200g plain flour
  • 1 tbsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 pinch salt
  • 60g caster sugar
  • 1 tsp Pink Peppercorns finely ground
  • 200ml butter milk
  • 2 medium eggs
  • 27ml sunflower oil

You will need

  • 23 cm round spring clip tin, lined with baking parchment



  • Set the oven to 180°C/350°F/Gas Mark 4.


  • For the topping: Melt the butter in a frying pan and add the sugar and 2tbsp water. Stir until the sugar has melted, then simmer gently until it starts to turn a pale golden colour. Add the rhubarb and stir well to coat. Remove pan from the heat. Spoon the rhubarb in a single layer over the base of the cake tin.


  • To make the cake: Sift the flour, ground ginger, baking powder, bicarbonate of soda and salt into a bowl. Stir in the sugar and peppercorns. Whisk together the buttermilk, eggs and oil and stir into the flour mixture. Pour over the rhubarb.


  • Bake the cake in the centre of the oven for 35-45 mins, or until it springs back when pressed in the centre. Remove cake from the oven and leave it to cool in the tin for about 10 mins. To serve, invert the cake on to a serving plate, remove tin and peel away lining paper. Serve warm with cream or custard.

Recipe credit:

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

Share this Post