Pink Pepper Fragrances
Schinus molle Anacardiaceae Other names: pink peppercorn, baies roses, poivre rose, faux poivre | SpicesRead more
Pink pepper, often known as "pink peppercorns"
(baies roses in French), is a kind of pepper produced from the berries of the Schinus molle and similar berries of Schinus terebinthifolius, an American tree. From southern Brazil to Peru, a close-up of the weeping Babylonian willow, or Salix Babylonia. Pink pepper, also known as Baie rose de Bourbon or Poivre de Bourbon, is also known as pink pepper, literally pink pepper because of its color, and pseudo pepper because it is not spicy, and by various names Brazilian pepper, American pepper, Reunion pepper, but it is also produced elsewhere in Madagascar, specifically near Reunion and New Caledonia. According to historical records, it has been around since the 5th century. However, it was not as popular as it is now. The term Schinus is derived from Greek and is the common name for lentil trees, plants that produce mastic, the clear chewing gum used, and a variety of applications ranging from aromatic to cosmetic and health.
Pink pepper plants secrete a mastic-like substance
Also, Schinus molle, which means "sweet," refers to the Peruvian kind. Terebinthifolius, on the other hand, is linked to the Brazilian variety. Terebinthifolius refers to the pistachio-like leaves from which terebinthifolius is derived. On the other hand, pink pepper is derived from the tree's tiny, crimson dried berries rather than the bark or one of the leaves. Although the name implies an unusual and powerful sensation, it is the component that gives pink pepper its color. Terpenes with a somewhat pungent aroma provide a freshness reminiscent of pine and turpentine. When you crush a pink peppercorn between your teeth, your tongue will not flame as it would with a whole black peppercorn. Pink pepper is not as pungent as regular black pepper, green pepper, or white pepper; these rely on the constituent substance piperine for their heat and produce a more intense tightness at the level of the trigeminal nerve, which regulates the intense olfactory sensation and interprets it as a type of pain, as when we feel "ammonia."
