Brazilian peppertree (Schinus terebinthifolia) is an evergreen tree native to subtropical and tropical South America. Its small, bright pink-red berries have a mild peppery flavour with sweet, resinous notes — quite different from true black pepper, though they’re often marketed alongside it.
The tree is a member of the cashew family (Anacardiaceae), not the pepper family, so the name is somewhat misleading. It has become naturalised in many warm regions around the world, including parts of Queensland and northern New South Wales, where it is considered an invasive weed. In its native range and in places like Réunion Island, the dried berries are a valued culinary spice.
Brazilian peppertree berries are used whole or crushed in pepper blends, salads, seafood dishes, and sauces. People with cashew or mango allergies should be cautious, as the tree belongs to the same botanical family and can cause similar reactions.
How it's produced
Brazilian peppertree grows readily in warm, frost-free climates and requires very little cultivation — in many regions it spreads aggressively without any human assistance. Where it is farmed for its berries, trees are simply allowed to fruit and the clusters of small berries are hand-picked when ripe and pink.
The harvested berries are typically dried whole, sometimes with gentle heat, until they become the light, hollow ‘pink peppercorns’ found in spice blends. In areas where the tree is considered invasive, berries may be wild-harvested as part of management efforts.
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