Pink Whole Peppercorns

Any discussion of pink peppercorns inevitably begins with a disclaimer, noting what they are not. Despite their common name, they are not related to the black peppercorns that come from the Piper nigrum vine native to South and Southeast Asia. So what are they? First and foremost, they’re deliciously spicy, with a delicate peppery heat, layered with floral, citrusy, piney and lightly sweet notes. Pink peppercorns are also South American in origin. They are the dried berries from one of two small trees belonging to the cashew family: Schinus terebinthifolia (this is the variety we cary), the Brazilian peppertree; and Schinus molle, also known as the Peruvian peppertree. Pink peppercorns have a long history of culinary, medicinal and religious use among the indigenous peoples of South America, but didn’t become an export until the late 1800s. Only recently have they acquired worldwide popularity. French chefs were among the first outlanders to put the spice to work—for the rose-colored,