Contrary to its name, Brazilian pink peppercorn (Schinus terebinthifolius) is botanically unrelated to black pepper: it is the dried fruit of a South American shrub, native mainly to Brazil. Although it resembles peppercorns in size and shape, its skin is much thinner, almost papery, which hides a fragile inner seed. The berries, gently dried in the Brazilian sun, have a delicate floral and resinous aroma and a sweet, woody and fruity taste, accompanied by only a very slight, peppery spiciness. A real visual and taste experience in the kitchen. Due to its fragile structure, it is not necessarily worth grinding (it can easily clog the grinder due to its oiliness); it is best to crumble it with your fingers on the food before serving or crush it finely in a mortar. It is an indispensable ingredient in quality colored pepper mixes, but it is also fantastic on its own. It goes perfectly with salmon, grilled white meats, asparagus and light cream sauces. Modern bars and pastry shops have also discovered it for themselves: it is a popular spice in premium gin and tonics, and it harmonizes brilliantly with dark chocolate and strawberries.