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Peruvian pink pepper

Peruvian pink pepper

Normal price €4,75 EUR
Normal price Offer price €4,75 EUR
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New! The berries of the Peruvian pepper tree are known as 'pink pepper', just like those of the better known Brazilian pepper tree. In terms of taste, this pink pepper distinguishes itself with a subtle 'sour'. The berry is pale pink, in contrast to the pink-red blushing Brazilian berry. 

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The pink pepper is not a pepper, because it is not part of the pepper family (Piperaceae), but of the wig tree family, a not so well-known family, but with well-known plant species such as the cashew (nut), the pistachio (nut), sumac (herb), mango and the Greek mastic. The Peruvian pepper tree (Schinus molle) originates from South America, just like the Brazilian pepper tree (Schinus terebinthifolius). Both are used as a spice. 

Our Peruvian pink pepper comes from Colombia. Most Brazilian pink peppers come from Africa, especially the islands of Madagascar, Réunion and Mauritius. 

Pink berries are also 'air-dried', which gives them a wrinkly appearance like black pepper. They are preferably freeze-dried. Freeze-drying preserves the smooth shape of the berry and better preserves its subtle flavor palette and color.

Smell and taste

The pink pepper is not a pepper, because it is not part of the pepper family (Piperaceae), but of the wig tree family, a not so well-known family, but with well-known plant species such as the cashew (nut), the pistachio (nut), sumac (spice), mango and the Greek mastic.

The pink pepper can hardly be called sharp compared to black pepper, although this Peruvian berry can taste quite peppery. This comes from the phenol carvacrol, an antioxidant that, in addition to pink pepper, is found much more widely in herbs such as savory, thyme and oregano. In the berries you can clearly taste juniper berries (also somewhat sweet), which is why the berries are also called red juniper berries.

Peruvian pink pepper contains the monoterpenes:

  • α- and β-pinene, woody pine scent, as in cumin, pine cone, juniper and hemp
  • α- and β-phellandrene, pleasant mint and citrus flavor, also found in allspice, and
  • spathulenol, earthy, also found in oregano and selim pepper


Pink pepper combines excellently with cloves, cardamom, cinnamon, savory, oregano. tonka beans, vanilla, allspice, pepper and chili pepper. Pink berries are used whole, as in Magret de canard or pâté, but are usually broken or coarsely ground. Use pink pepper with veal, poultry, delicate fish dishes such as mousses and with crustaceans such as St. Jacques (scallops), with shrimps, with cheese or in a herb butter or in a pea cream. 


Delicious when pickled in vinegar.

Also try pink pepper with fruits: peach, orange, melon, mango or papaya. And chocolate, in French tartines (mango) and bread, and even in desserts, such as sprinkling some over pêches melba or using it in peach marmalade.

The Peruvian pepperberry is often called 'poisonous' on the internet. Just like the Brazilian pepperberry, the Peruvian berry can cause allergic reactions in people who have a nut allergy. The berry is certainly not poisonous.

As botanical

Just an example: the Phizz Star: 50ml Star of Bombay, 15ml Bottlegreen Plump raspberry cordial, 15ml pink grapefruit juice and 30ml prosecco, finished with crushed pink pepper peels between the fingers.Try an infusion of pink peppercorns and red kampot in a 2:3 ratio in gin or vodka.


  • 100% berries of the Schinus molle
  • origin: Colombia


  • available in stand-up pouch, glass and test tube
  • stand-up pouches contain 30, 45, 150 and 300 grams respectively
  • test tubes 10 ml
  • glass jar contains 30 grams

Gift packaging

  • the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
  • for an overview of our gift packaging, please refer to the section  gift packaging 


These berries can cause allergic reactions in people with an allergy to cashew nuts.

General advice

  • pink pepper can be eaten raw and used in hot preparations
  • use the berries whole - also as a garnish - or grind them. Preferably do not do this with a pepper mill with a metal grinding mechanism, unless combined with other spices (such as four-season pepper). The peels are so thin and greasy that the grinding mechanism quickly becomes clogged.
  • Also consider not using the whole berries, but only the peels.


  • store your pink pepper in closed packaging
  • preferably store in a dark, dry and cool place
  • best before October 2025 (10/25)
  • this expiration date is an indication

Would you like to know what this pink pepper tastes like?

You can also try a test tube. The tube contains enough pepper to understand the flavor essence.

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