Central & South America
Peruvian Molle / Pink Pepper
Schinus molle.
Local / Regional Names
Molle (Spanish, from Quechua) –, a related but botanically distinct species within the same genus.
Countries / Cuisines
Peru (the Peruvian pepper tree is in fact native to the Peruvian Andes, unlike the Brazilian pepper tree's more northeastern Brazilian origin).
Flavor & Aroma
Sweet, peppery-resinous, generally considered slightly more delicate and less overtly fruity than Brazilian pink pepper.
Culinary Uses
A traditional Andean spice and, historically, the source of a fermented beverage (chicha de molle) as well as a modern culinary spice.
Classic Dishes
Some traditional Andean preparations; chicha de molle (a traditional fermented drink, a non-spice application worth noting).
Pairings
Similar culinary pairings to other pink peppercorns in modern international use – white fish, cream sauces.
Timing
Add whole, lightly crushed, near the end of cooking or as garnish.
Storage
Whole dried berries keep well over a year sealed and dark.
Substitutions
Brazilian pink pepper, the two being close relatives, though technically distinct species.
Cultural / History Notes
Two different (though related) Schinus species are sold as pink peppercorns – S. terebinthifolius (Brazil) and S. Carries a tree-nut/cashew-family allergy caution.
Blend Cross-References
Not typically a blend component; used whole.
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