Not a true pepper at all but the rosy berry of a Peruvian shrub — fragrant, sweet, and increasingly popular in modern cuisine.
Where it comes from
Despite the name, pink peppercorns come from Schinus molle (Peruvian peppertree) or Schinus terebinthifolius (Brazilian peppertree), members of the cashew family. The trees produce clusters of small rose-pink berries that dry brittle and hollow, with a thin papery skin.
Flavor & pairing
The flavor leans more fruity than spicy — bright florals on the front palate, a brief peppery tingle, then a piney aftertaste reminiscent of juniper. They pair beautifully with seafood, soft cheeses, and chocolate.
How it’s used
Modern chefs use them whole to crust salmon and tuna, scatter them over goat cheese tartines, or tuck them into chocolate truffles for a floral lift. Mixologists float them in gin cocktails. In four-pepper blends with black, white, and green peppercorns, the pink berries provide the visual hook and aromatic top notes.
Trade history
Pink peppercorns were banned in the United States from 1982 to 1997 over allergen concerns related to the cashew family, then reinstated after the panic subsided.
Find more spices by letter
Pink Peppercorn starts with P and ends with N. Browse other spices along the same letter.
Spices that contain a letter from "Pink Peppercorn":