Schinus molle, steam distilled from the fruit in Peru.

This variety of Pink Pepper is also known as Peruvian Pepper or Californian Pepper and should not be confused with Brazilian Pink Pepper Schinus terebinthifolius. Despite similar visual features and common uses, Pink Peppercorn is not actually a Pepper but rather belongs to the Cashew or Sumac family Anacardiaceae.

Aroma: Top-py middle note with a soft, warm, spicy aroma.

The Peruvian Pink Peppercorn tree is an evergreen botanical that has feather-like leaves accompanied by characteristic droopy, airy boughs. It produces small white blossoms which give rise to rosy fruits that hang down in berry-like clusters. The name 'Molle' derives from 'Mulli', meaning 'tree' in the Quechuan languages of Peru.

Historically, Pink Peppercorn is abundantly used by the Wari tribe of the Amazon to infuse flavour into fermented drinks that symbolized unity and belonging. The Inca also relied on the berries to make rich, cereal-based meals.

Main Constituents:
β-Myrcene: Max 45%
β-Phellandrene: Max 29%
α-Pinene: Max 20%

Description / Colour / Consistency: A thin, colourless to pale greenish yellow liquid.

Blends With: Nutmeg, Clove Bud, Bergamot, Grapefruit, Mandarin, Lavender, Ylang-ylang, Geranium, Rose, Cedarwood, and Sandalwood.

Cautions: Dilute well before use; for external use only. May cause skin irritation in some individuals; a skin test is recommended prior to use. Contact with eyes should be avoided.