Pink peppercorns are not technically a pepper at all. Their botanical name is Schinus terebinthifolius — a member of the Anacardiaceae family, which includes sumac, mango, and the cashew tree — and they are more accurately described as a dried berry. Originally discovered in South America, the plant was brought to Madagascar in the 19th century, and the island has since become the primary source for high-quality pink peppercorns, alongside neighbouring Réunion, where they are known as Bourbon pepper. What makes these berries distinctive is their flavour profile, which sits in a different register to true Piper nigrum peppercorns. The heat is mild and sweet rather than sharp, with warm notes of anise, coriander, and burnt juniper. Gently crushing them between your fingers before adding to a dish releases their full aromatic character. On the palate they have a soft, yielding texture with slightly bitter and woody undertones. Only fully mature berries are harvested — high-quality pink peppercorns are shiny, perfectly round, a vibrant pink, and without any wilting. After harvest, they are hand-sorted by Malagasy women whose expertise ensures consistent quality. Pink peppercorns pair naturally with marinated salmon, poached fish, white asparagus, fresh goat's cheese, and marinades. They also make a welcome addition to gin and tonic. Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range. Storage: Ambient. Store in a dry place. Net: 35g
