Pink pepper, also called bays roses in grains pink berries in French, is a kind of pepper obtained from the berries of the species Schinus molle and the related Schinus terebinthifolius, originally a tree from America. from the South Brazil, Peru . . . with a look close to Babylon Willow weeping willow or Salix Babylonia. Formerly known under the name of Baie rose de Bourbon or Poivre de Bourbon, pink pepper is also called pink pepper literally pink pepper, thanks to its color, false pepper false pepper, because it is not hot and with various appellations Brazilian pepper, American pepper, Reunion pepper, but it is also produced in other places Madagascar, near Reunion in fact, and New Caledonia, in particular. It has been known since the 5th century, according to historical data, but has never been as popular as it is today. The name schinus derives from Greek is the common name for lentisk trees, plants that produce mastic, a clear gum that is used for chewing and a host of uses from aromatic to cosmetic and hygienic , and the pink pepper trees produce a secretion that closely resembles mastic also, Schinus molle, pronounced moy�, that is to say sweet, refers to the Peruvian variety, while terebinthifolius refers to the Brazilian variant. Terebinthifolius means with leaves similar to pistachio, from which comes the terebinth . Pink pepper, however, comes from the small, dried reddish berries of the tree rather than the secretion from the bark or one of the leaves. Despite the name predisposing to an exotic and intense experience, the constituent that makes pink pepper a . . . pepper is keel, a slightly pungent terpene terpenes give a freshness similar to that of pine and turpentine to things. smelly. Crush a pink peppercorn between your teeth and you will see how your tongue won't catch on fire like it would with a whole black peppercorn. Pink peppercorns aren't exactly as pungent as regular black peppercorns or even a green or white; these depend on the constitutive piperene for their heat and produce a much more intense tightness at the level of our trigeminal nerve, the one that regulates the intense olfactory sensation interpreting it as a kind of pain, as when we feel the 'ammonia.