I crush pink peppercorns over pasta sans red sauce. They're lovely and festive crushed over spaghetti tossed with olive oil and ravioli stuffed with pumpkin or beets. These pink peppercorns stay fresh in the tin and have a long shelf life, though I usually go through them quickly. I lovely the sweet, mild flavor and the lack of piquantness, as found in black pepper.
Delray Beach, FL