Pink Peppercorn

Schinus molle

Naitve to the Peruvian Andes, the name molle comes from the Quechua word for tree—mulli

Schinus molle grows up through the Americas including in Southern California where you can see them lining the streets of some towns. The peppercorns are also sold for culinary use. They are actually unrelated to pepper (Piper….) There are some who say the tree that grows in California is not really the same species and that it’s actually poisonous.

Grown and steam distilled from the fruits/berries in Peru

Warm and Spicy. Brighter than black pepper.

Arctander says

Schinus Molle Fruit oil is a pale greenish or pale olive colored, oily liquid whose odor is fresh, woody-peppery, warm-spicy with a somewhat sharp or dry, smoky-woody undertone. The odor becomes more pleasant after aging the oil. The flavor is warm, somewhat biting although not pungent, but less rich than that of black pepper. The overall organoleptic picture of the oil calls to mind the odor and flavor of the tail extractions of black pepper oil, with some resemblance to angelica seed oil, juniper berry oil and elemi oil.

For perfumery use in woody-spicy, warm and powdery notes, which blend with oakmoss, clove, nutmeg, etc