Pink peppercorns substitutes
Pink peppercorns substitutes — 6 options, ranked, with the exact amount
Use Coriander seed, lightly crushed
Same amount as the pink peppercorns
Pink peppercorns are a finishing garnish doing an aroma and colour job, not a heat job, so lightly crushed coriander seed at 1:1 is the closest flavour match and Aleppo pepper flakes at 1:1 are the closest look. If you want to fake them with pantry staples, mix half a teaspoon of coarsely cracked black pepper with a quarter teaspoon of grated lemon zest per teaspoon of pink peppercorns. In most recipes you can simply leave them out.
- Verdict —
- Works
- Best for —
- fish
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of pink peppercorns | Verdict |
|---|---|---|---|
| 1 | Coriander seed, lightly crushedfish | Same amountWorks | Works |
| 2 | Aleppo pepper flakesgarnish | Same amountTweak it | Tweak it |
| 3 | Juniper berries, crushedpate and terrines | ½ tsp per 1 tsp pink peppercornsYou'll taste it | You'll taste it |
| 4 | Black pepper plus citrus zestfish | ½ tsp cracked black pepper plus ¼ tsp finely grated lemon or orange zest per 1 tsp pink peppercornsYou'll taste it | You'll taste it |
| 5 | Green peppercorns, drained and patted drycream sauces | Same amountTweak it | Tweak it |
| 6 | Allspice, ground, in a very small amountpate | ¼ tsp per 1 tsp pink peppercornsYou'll taste it | You'll taste it |
Coriander seed, lightly crushed
similar taste and texture
Whole coriander seed cracked in a mortar, which is citrusy, floral and barely hot.
- Best for
- fish, cured salmon, cream sauces, salads
The closest aromatic match by some distance, since both are fruity and perfumed rather than pungent. Coriander is more lemony and less resinous, and it lacks the slightly sweet, gin-adjacent edge of pink pepper. The obvious drawback is colour: crushed coriander is pale tan, so a dish that relied on pink flecks for its looks will read plainer.
Aleppo pepper flakes
different taste, similar texture
Coarse, deep-red mild chilli flakes from the eastern Mediterranean.
- Best for
- garnish, roasted vegetables, goat cheese, finishing
Use this when the visual matters most. The reddish-pink coarse flakes scatter across a plate almost exactly the way pink peppercorns do, and the mild fruity warmth is in the right neighbourhood. It is warmer and more chilli-like and does add real, if gentle, heat, and it has none of the piney perfume.
Juniper berries, crushed
different taste and texture
Dark blue-purple berries with a strong resinous, gin-like aroma.
- Best for
- pate and terrines, game, pork, cured fish
These share the piney, resinous note that makes pink pepper distinctive, but at several times the intensity, so use half as much or the dish will taste like a gin and tonic. Best in rich savoury contexts such as duck, venison or a country terrine rather than as a delicate garnish.
Black pepper plus citrus zest
different taste and texture
A two-ingredient pantry approximation of the fruity-perfumed effect.
- Best for
- fish, cream sauces, chicken, vinaigrettes
The zest supplies the bright fruit and the pepper supplies visible specks. The result is noticeably hotter and sharper than pink peppercorns and reads as lemon pepper rather than baies roses, but in a sauce it works well. Add the zest off the heat so it keeps its perfume.
Green peppercorns, drained and patted dry
different taste, similar texture
Unripe brined peppercorns of a similar size and softness.
- Best for
- cream sauces, steak, pate
A very good textural stand-in because they are soft berries that pop the same way, and they will give the scattered look even though the colour is olive-green. Flavour goes in the opposite direction, savoury and brined and mildly hot rather than fruity and sweet, so the dish tastes more classically French bistro and less delicate.
Allspice, ground, in a very small amount
different taste and texture
Dried allspice berries, warm and clove-like.
- Best for
- pate, game, spice rubs, braises
Shares a faint sweet-resinous character with pink pepper, but it is far stronger and more clove-forward, so a quarter of the amount is the maximum before it dominates. Only worth using in a robust savoury dish. Not a garnish substitute at all.
Questions
5 questionsCan I just leave pink peppercorns out?
Usually yes. In the great majority of recipes they are a finishing garnish that adds a fruity top note and a bit of colour, so the dish will taste nearly the same without them. The one place they matter is a delicate raw preparation such as cured salmon or a citrus salad, where they are one of only a handful of flavours. There, use lightly crushed coriander seed instead.
Are pink peppercorns actually pepper?
No. They come from the Brazilian pepper tree, Schinus terebinthifolius, which is unrelated to the vine that gives us black, white and green peppercorns. They were named for the resemblance, not the botany, which is exactly why they taste fruity and resinous instead of hot.
Are pink peppercorns safe if I have a nut allergy?
Be cautious. The Brazilian pepper tree belongs to the same plant family as cashews, pistachios and mangoes, and people with tree nut allergies, especially to cashews, have reported reactions. If you or a guest has a tree nut allergy, use one of the other substitutes here rather than taking the risk, and check with a doctor if you have questions about a specific allergy.
Are pink peppercorns spicy?
Barely. There is a faint prickle and a little sweetness, but nothing close to the heat of black pepper. If you are looking for actual pepperiness in a dish, pink peppercorns are the wrong ingredient and cracked black or green peppercorns are what you want.
Are baies roses and rose pepper the same thing?
Yes. Baies roses is the French name, and pink pepper, rose pepper and pink peppercorns all refer to the same dried berries. Beware of blends sold as rainbow or four-colour peppercorns, which mix pink peppercorns with true black, white and green pepper, so a jar of those is much hotter than pink alone.
Tips for substituting pink peppercorns
5 tips- Do not put pink peppercorns in a pepper mill. The shells are thin and hollow around a small seed, so they jam the mechanism and shatter into dust. Crush them between your fingers or with the flat of a knife right over the plate.
- Add them at the very end, off the heat. Their perfume is delicate and largely gone after a couple of minutes of cooking, which is why they are almost always a finishing spice rather than something you simmer.
- They fade fast in the jar. A bright coral-pink berry is fresh; a dull brownish one has lost most of its aroma, so buy small amounts and keep them in a dark cupboard rather than on the counter.
- Acid dulls the colour. Scattered on a dressed salad they turn a muddy brownish-pink within twenty minutes, so add them just before serving if the look matters.
- Pink peppercorns are not a heat source. If a recipe calls for both pink peppercorns and black pepper, do not cut the black pepper thinking you are doubling up, because the pink ones contribute almost no pungency.