Pink Peppercorn

A false pepper from the Peruvian peppertree (Schinus molle), the pink peppercorn is a fragile fruit with a diaphanous skin. Its aromatic chemistry is dominated by floral, resinous, and deeply sweet terpenes. Almost devoid of heat, it possesses a delicate thermal structure: the slightest cooking or roasting destroys its volatile esters and develops residual acridity. It is used exclusively by gentle crushing "à la minute" on cold or warm preparations, notably scallop carpaccios or veal tartares.