Pink peppercorns are not a true pepper — they’re the dried berries of the Schinus molle (Peruvian pepper tree) or Schinus terebinthifolius (Brazilian pepper tree). They share the peppercorn name because of their similar size and their place in pepper blends, but botanically they’re closer to cashews.
Flavor Profile
Pink peppercorns are fruity, slightly sweet, and mildly floral with just a hint of gentle heat. They have a papery outer shell and a piney, resinous interior. The flavor is more complex and interesting than their delicate appearance suggests.
Uses
- Rainbow pepper blends — pink peppercorns are the visual star of any mixed peppercorn blend
- Desserts and pastries — crack over chocolate, strawberries, or citrus tarts
- Seafood — a natural partner to salmon, scallops, and shrimp
- Compound butters — beautiful flecks and fruity flavor in herb butters
- Vinaigrettes — crack a few into a simple vinaigrette for color and a floral note
A Note on Allergies
Pink peppercorns belong to the Anacardiaceae family — the same family as cashews and mangoes. People with tree nut allergies should use them with caution.