Pink Pepper

The two source trees, Schinus terebinthifolia and Schinus molle, belong to the cashew family, Anacardiaceae. Neither is a true pepper. They are called pink peppercorns because they resemble peppercorns and, like them, have a peppery flavour.

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Botany and origin

Schinus terebinthifolia is native to Argentina, Brazil and Paraguay. Brazilian peppertree is a sprawling shrub or small tree that reaches a height of 7-10 m. Schinus molle is an evergreen tree that grows to 15 m and is native to an area from the Peruvian Andes to southern Brazil. The fruits of Schinus molle are round drupes 5-7 mm in diameter that turn from green to red, pink or purplish. Each Schinus molle tree produces an annual crop of 25 to 50 kilograms of pink peppercorns.

Chemistry

In an analysed oil of ripe Schinus terebinthifolia fruit, monoterpenes made up 85.81 percent and sesquiterpenes 5.34 percent. The major monoterpene in that oil was δ-3-carene at 30.37 percent, followed by limonene at 17.44 percent, α-phellandrene at 12.60 percent and α-pinene at 12.59 percent. Trans-caryophyllene, at 1.77 percent, was the major sesquiterpene.

Allergy and safety

Because they belong to the cashew family, pink peppercorns may cause allergic reactions, including anaphylaxis, in people with a tree nut allergy. Pink peppercorn can be hidden as an ingredient in pepper blends. Like most other members of the Anacardiaceae, Brazilian pepper contains urushiol and cardol, alkenyl phenols that can cause contact dermatitis and inflammation in sensitive individuals. The triterpenes found in the fruits of Schinus terebinthifolia can result in irritation of the throat, gastroenteritis, diarrhea and vomiting. The fruit and leaves of Schinus molle are potentially poisonous to poultry, pigs and possibly calves. Neither Schinus species sold as pink peppercorn has generally recognized as safe (GRAS) status with the FDA.

Uses

The seeds of Schinus terebinthifolia can be used as a spice, adding a pepper-like taste to food. The berries of Schinus molle are often blended with commercial pepper. Schinus molle has been used for spice production but is mainly planted as an ornamental tree. Extracts of Schinus molle have been used as a flavour in drinks and syrups. The fruit of Schinus terebinthifolia and its essential oil are credited with antimicrobial activity on Gram-positive organisms and with anti-inflammatory action through inhibition of the enzyme phospholipase A2.