Pink peppercorns

Pink peppercorn, also known as Brazilian pepper or Tasmanian pepper, is a very aromatic ingredient commonly used in cooking to provide a mild, slightly sweet, and fruity flavor, with a very delicate spicy note. Unlike traditional black pepper, pink peppercorn comes from the fruits of the Schinus molle or Schinus terebinthifolia trees, which are native to subtropical regions of South America, especially Brazil, Peru, and Chile.

This ingredient appears as small, bright pink berries and is not a "true" pepper, but rather belongs to the Anacardiaceae family. In cooking, it is used to enhance dishes of fish, seafood, salads, sauces, and desserts due to its mild flavor and floral aroma. It is highly valued in gastronomy for its ability to add a special touch without overpowering the other flavors.

Among its properties, pink peppercorn is rich in antioxidants and has anti-inflammatory effects. It also contains compounds that may help improve digestion.

In different regions of Latin America, pink peppercorn may be known by various names such as Castilla pepper, molle pepper, or simply molle. It is important not to confuse it with black or white pepper, as its flavor profile and culinary uses are distinct.