Pink pepper isn’t actually pepper at all, but it’s still very popular because of its fruity-peppery taste and beautiful colour.

Pink pepper, also called “pink berry” or “Schinus berry”, is actually not a pepper: the Schinus tree on which it grows belongs to the sumac family. In fact, there is also real red pepper. However, this is very rare and difficult to obtain because, unlike other types of pepper, it is perishable.

There are two types of trees on which pink pepper grows: the Brazilian and the Peruvian Schinus tree. The names already indicate that the pink pepper originally comes from Central and South America. Today, however, the main producer is Reunion Island.

Pink pepper: how to use it in the kitchen

Unlike real pepper, pink pepper has a piquant taste but is not hot. You should still dose it sparingly, as it contains toxic substances that are difficult to digest. Therefore, children should better avoid it. Pink pepper tastes fruity and a bit like juniper. Thus, the spice can give many dishes a special aroma.

Basically, it’s too good for the pepper mixtures in which it often occurs. Pink pepper comes into its own much better if you crush it fresh and pour it over the finished meal before serving.

Pink pepper goes well with these dishes, among others:
Fish
asparagus
steamed kohlrabi
goat cheese
light sauces such as hollandaise sauce
It gets particularly exciting when you refine desserts with pink pepper: it goes very well with chocolate, for example, but also with many crèmes, strawberries, peaches and apricots.