Pink peppercorns from Madagascar

Madagascar Pink Peppercorns — Ruby Jewels for Your Plates

Our Madagascar pink peppercorns (Schinus terebinthifolius) are ripe drupes hand-harvested at the peak of their maturity. Their vivid ruby color and sweet, fruity flavor make them the most elegant and decorative seasoning in our collection.

Aromatic Profile

Notes of red berries, pine resin, sweet juniper and dried rose. Slightly peppery but without pronounced heat — quite different from true peppers (Piper). A delicate floral and fruity profile, ideal for preparations where finesse matters more than heat.

Recommended Uses

Whole or lightly crushed, as a finishing touch. They pair wonderfully with delicate fish, shellfish, foie gras, mild cheeses and carpaccios. In baking: decoration and flavoring for chocolates, macarons and red berry tartlets. A few berries in a vinaigrette create a surprisingly elegant aroma.

Storage

Store in an airtight jar, away from light and humidity. Avoid impacts that could crack their fragile husks. Optimal shelf life: 12 to 24 months.

Why Choose My Spices Land?

My Spices Land imports directly from Madagascar, with no middlemen: unmatched freshness, full traceability, and fair prices for Malagasy producers.

• Direct producer trade: each batch selected at the source.
• Strict quality control: organoleptic and visual inspection on every reception.
• Airtight packaging: vacuum-sealed to guarantee freshness upon delivery.
• Fast delivery: shipped within 24–48h from France, tracking included.

Discover our full range of Madagascar spices and vanilla.

Frequently Asked Questions

Are pink peppercorns actually peppers?
No, botanically they are not true peppers (genus Piper). They are drupes of the cashew family (Anacardiaceae), like the cashew nut. Their mild peppery flavor comes from terpenes, unlike the piperine found in real pepper.

Can they cause allergic reactions?
Pink peppercorns belong to the cashew family (Anacardiaceae), which also includes pistachio and mango. People allergic to these foods should avoid them. For everyone else, they are perfectly safe in normal culinary use.