Ingredient Spotlight: Pink Pepper

If you live in California, Florida, Hawaii, Texas, or Arizona, you might be seeing these rosy berries in backyards, parks, and farmers' markets. Did you know they're identical or very similar to the expensive pink peppercorns sold commercially?

Pink peppercorns (a misnomer, as they are unrelated to true peppercorns) come from two plants native to South America: the Peruvian peppertree (Schinus molle) and Brazilian peppertree (Schinus terebinthifolius). The ones pictured here are from the Peruvian type, which thrives as an invasive plant in several US states. Ripening in fall and winter, the berries are gathered by savvy foragers and sometimes sold at farmers' markets.

In addition to their beautiful color, the berries have a delicate sweetness with a mild peppery bite. Although pink pepper is commonly mixed with more pungent black and white peppercorns, spice merchant Tony Hill writes in The Contemporary Encyclopedia of Herbs & Spices that it should be used separately to fully enjoy the delicate flavor. He suggests using it as garnish, in light cream sauces, and with seafood. When cooking, pink pepper should be added towards the end, as high heat and long cooking times can destroy the flavor.

We threw some into a vinaigrette for salad and are contemplating possible dessert uses. Do you have any favorite uses for pink pepper?

(Note: We have read that some people are allergic to the fruit and/or leaves. As with anything, pay attention to your body's reactions when foraging and eating.)

More information:
• Peruvian peppertree, from USDA

(Images: Emily Ho)

Comments (8)

wow. who knew. I've used this stuff in vases and as table decoration for ages. just think of all the pink "pepper" I've tossed out!
If it grows invasively, I wonder if the stuff I get from the florist is still sprayed with something and inedible?

how would you process them for consumption? I assume lay out on a screen to dry then it can be crushed in a mortar and pestle or used in a pepper grinder?

@MissMarked I spread the berries out to dry on a baking sheet and then bottle them. They can be used whole or crushed.

It is beautiful. I've never seen or noticed it available. There was a spray of berries with the harvest salad in the pumpkin bowl that caught my eye in the Thanksgiving pictures.

They work really well in lighter savory dishes and bolder sweet ones!
Chocolate, ginger, pink peppercorn is a great combination. Also nice in herbal infusions.

Easy and tasty dessert using these.
Chocolate and pink peppercorn cupcakes I've made these a few times for people. The flavor gets stronger the longer they sit. I find a night in the fridge and then bringing them to room temperature before serving is best and brings out the fruity flavors of pink peppercorns.