Spice | Vegan Vegetarian Gluten Free Keto Low Carb

Red Peppercorn

Schinus molle (Peruvian), Schinus terebinthifolius (Brazilian) Allergen-Free
Red Peppercorn

Sourcing & Taxonomy

  • Family Anacardiaceae
  • Primary Cuisine Global, French, Fusion
  • Seasonality Year-Round (dried)
  • Source Dried berries from peppertree

The Forktionary Angle

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Definition

A dried berry from the peppertree, distinct from black pepper, offering a delicate, fruity, and mildly spicy flavor with a beautiful color.

Sensory Profile

TasteFruity, Slightly Sweet, Mildly Pungent, Piney, Resinous
TextureSoft, Brittle (when dried), Easily Crushed
AromaAromatic, Fruity, Resinous, Slightly Spicy
AcidityLow

Technical Metrics

Nutrition Facts

Per 1/4 tsp (0.5g)
Calories300 kcal
Total Fat10 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol0 mg
Protein10 g
Total Carbohydrate60 g
Dietary Fiber25 g
Total Sugars10 g
Calcium200 mg
Iron5 mg
Potassium1500 mg

Chef’s Secret

Due to their delicate nature, add red peppercorns at the very end of cooking or as a garnish to preserve their fruity aroma and color. Grind them gently or crush with the back of a spoon.

Substitutions

Best Match

Pink Peppercorn

1:1

Virtually identical, often used interchangeably; same plant species, just different ripeness/processing.

White Peppercorn

1:1 (use less)

Provides pungency and mild heat, but lacks the fruity notes and vibrant color.

Green Peppercorn

1:1 (use less)

Milder than black pepper, offers a fresh, peppery bite without the fruitiness. Often brined.

Dried Cranberries (finely chopped)

1:1 (for color/sweetness, add a pinch of black pepper for heat)

For visual appeal and a sweet-tart note, but no peppery heat; requires supplementing with another spice.

Buying Guide

Often sold whole in specialty spice shops or as part of a "rainbow peppercorn" blend. Store in an airtight container.

Flavor Pairings

Fish Poultry Fruit Salads Chocolate Desserts Sauces Dressings White Meats.