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Peppertree

Q: Is Peppertree natural or synthetic?

. Extraction: Steam distillation of berries or leaves. Berry oil is more peppery-fruity; leaf oil is more terpenic..

SPICES / spicy · warm · aromatic

Peppertree

Category	SPICES
Subcategory	spicy · warm · aromatic
Origin
Volatility	Heart Note
Botanical	Schinus molle
Appearance	Yellow to amber liquid
Odor Strength	High
Producing Countries	Peru, Bolivia, Ecuador
Pyramid	Heart

Resinous, peppery-sweet, slightly turpentine-like. Pink peppercorn tree (Schinus molle) produces berries with bright, rosy pepper and balsamic-resinous wood.

Scent
Terroir & Origins
The Full Story
Fun Fact
Extraction & Chemistry
In Perfumery

Scent

Bright, rosy-peppery, resinous. Sweeter and more aromatic than black pepper, with turpentine-terpene undertone. Somewhere between pink peppercorn and conifer resin.

Evolution over time

Immediately

Bright rosy-pepper burst with terpenic lift

After a few hours

Resinous-balsamic warmth

After a few days

Soft warm-resinous residue, gentle and persistent

Terroir & Chemotypes

Indicative 2025 wholesale prices.

The Full Story

Peppertree refers to Schinus molle (Peruvian pepper) or Schinus terebinthifolia, both in the Anacardiaceae (cashew) family. Unrelated to true pepper (Piper nigrum). The berries yield pink peppercorns.

Essential oil contains alpha-phellandrene, beta-phellandrene, limonene, myrcene, and carvacrol. The scent is bright, rosy-peppery, and resinous, with a turpentine-like undertone.

In perfumery, peppertree notes function as bright spice modifiers in the top-to-heart range. Sweeter and more aromatic than black pepper.

This note in Première Peau. Insuline Safrine · Gravitas Capitale. Sample all seven extraits in the Discovery Set.

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Did You Know?

Did you know?

Schinus molle produces urushiol-related compounds (same family as poison ivy). People with cashew or mango allergies may react to pink peppercorns, since all three are Anacardiaceae.

Extraction & Chemistry

Extraction method: Steam distillation of berries or leaves. Berry oil is more peppery-fruity; leaf oil is more terpenic.

↑ See Terroir & Origins for origin-specific methods.

Molecular Formula	Complex mixture — key compounds: alpha-phellandrene C₁₀H₁₆, myrcene C₁₀H₁₆
CAS Number	68917-52-2
Botanical Name	Schinus molle
IFRA Status	No known restrictions
Synonyms	SCHINUS MOLLE · PERUVIAN PEPPER · CALIFORNIA PEPPER
Physical Properties
Odor Strength	High
Appearance	Yellow to amber liquid
Flash Point	120.00 °F (est)
Specific Gravity	0.84000 to 0.88000 @ 25.00 °C (est)

In Perfumery

Top-to-heart spice modifier. Rich in phellandrene, limonene, myrcene. Brighter and sweeter than black pepper. Resinous quality bridges spice and incense families.