Herb guide › Pink Peppercorn
Pink Peppercorn
Dried berries of Schinus molle or Schinus terebinthifolius have a delicate pink-red appearance and a bright, peppery, slightly sweet and fruity aroma. Used primarily as a culinary spice and occasionally in herbal infusions.
Traditionally used for
Digestive discomfort, Inflammation
Potential benefits
Antioxidant and antimicrobial support; digestive aid and culinary flavoring.
Ingredients
Pink Peppercorn (Schinus molle / Schinus terebinthifolius)
Origin
South America
How it is traditionally prepared
2–4 lightly crushed peppercorns per 8 oz hot water; steep 5–8 min occasionally.
Cautions and who should avoid it
May cause allergic reactions in people sensitive to cashew-family plants; concentrated medicinal use lacks established safety data.
Get tea recommendations for how you feel, and keep a journal of what works for you.
This information is for general education about traditional herbal use. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Talk with a qualified healthcare professional before using herbs, especially if you are pregnant, nursing, taking medication, or have a health condition.