Pink Peppercorn Oil Peru
Pink Peppercorn Oil has a blend of spicy peppery and zesty lime top notes with coniferous facets and balsamic undertones reminiscent of Elemi.
Pink peppercorn essential oil was first used in floral bouquets in the 1990s. Today, it is most commonly used with woody, violet and rose notes.
Native to Peru, Schinus molle is found throughout the temperate climates of the Americas, from Bolivia to northern Argentina. The fruits, commonly known as berries, are actually drupes (a fleshy fruit with a central seed in a hard stone). The tree can reach a height of 15 metres. It is an evergreen with weeping branches and reddish-black bark. The small, creamy-white flowers produce red, bulbous fruits about seven millimetres in diameter.
Pink peppercorns are harvested from April to June: the fruits are picked when ripe and air-dried. Harvesters use long poles fitted with metal hooks to shake the branches and knock the peppercorns onto tarpaulins spread under the trees. The fruit is then sifted on site to separate it from branches, leaves and peppercorn debris. Each tree produces an annual crop of 25 to 50 kilograms of pink peppercorns. The raw material is processed into essential oil by steam distillation.
Although peppers and pink peppercorns are berries with a peppery taste, the fruit of Schinus molle is not a pepper at all. It does not come from a tree in the Piperaceae family like black pepper.
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