Pink Peppercorn

Description

Pink Peppercorn (Schinus molle) belongs to the Anacardiaceae family and is native to SouthAmerica. It thrives in Andean dry valleys, 1500-3500m, disturbed areas environments across regions including SouthAmerica. Botanically, Pink Peppercorn is peruvian peppertree producing clusters of pink-red peppery fruits used as a spice. Naturalized worldwide but native to Andean dry valleys.. The edible parts include Fruits (as spice). With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, June, March and May. Nutritionally, Pink Peppercorn stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Pink Peppercorn offers a Mildly peppery, sweet, resinous, fruity, less sharp than black pepper flavor profile. Harvest clusters when bright pink; dry in shade; separate from stems; use as pepper. Common culinary applications include Pepper substitute, Garnish, Pickling spice, Sauces. Popular preparations include Dry pink fruits; grind in pepper mill; use to season fish and salads. For storage, refrigerate fresh parts. Safety note: Related to cashew family; rare allergic reactions possible; avoid large quantities. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Pepper substitute, Garnish, Pickling spice, Sauces Storage: Refrigerate fresh parts

Recipes

• Dry pink fruits; grind in pepper mill; use to season fish and salads

Where It Grows