The pink peppercorn is the semi-ripe berry of the schinus bush and not a true peppercorn. Often used as a component of “gourmet pepper” for grinding we discourage this as the
green and black peppercorns easily overpower this sweet and mild spice. Try grinding it fresh with cumin and thyme as a seasoning for swordfish or chicken. We also like it in cabbage slaw or along with a light basil pesto.
MEDICINAL: Pepper calms nausea and raises body temperature, making it valuable for treating fevers.