Urban Foraging : Peruvian Pepper Tree

The Peruvian Pepper (Schinus molle) (aka California Pepper, American Pepper, mastic, Jesuit's balsam) can be found in many places, from South America to Europe, and is abundant in California.

The leaves, fruit, and sap seem to be the most used parts of the tree, but virtually all parts are used [6].

"Throughout South and Central America, Brazilian peppertree is reported to be an astringent, antibacterial, diuretic, digestive stimulant, tonic, antiviral, and wound healer." [6]

Description :

"An evergreen tree that grows 25-40 feet tall with rough twisted dark gray bark and a wide weeping habit, spreading as wide as tall. It has bright green pinnately compound leaves that are 5 to 12 inches long with many 1 to 2 inch long narrow leaflets. The 1/8 inch wide fragrant whitish-yellow flowers bloom in branched pendulous panicles in summer and female trees (it is dioecious with male and female flowers on separate trees) producing 1/3 inch wide red berries in the fall into winter." [3]

Harvesting :

What to look for : "...when you look at pink peppercorn's leaves, it looks like you have a bunch of narrow, oval, smooth edged leaves with a central vein on each leaf, growing off a central stem, each leaf not exactly opposite each other. Except that officially, those leaves are really leaflets, and the whole thing is just one compound leaf." [14]

When to harvest : "In fall and winter, the fruit of the Peruvian pepper tree ripens in abundance with reddish-pink berries hanging from its weeping branches. The fresh berries are nothing more than seeds encased by hard shells." [15]

"Simply pick a couple of well-fruited branches, harvest the berries, and lay them out to dry at room temperature. In a few days, your forage find will turn into a handful of fragrant pink peppercorns!" [15]

Drying and Storing Pink Peppercorn:

yougrowgirl.com recommends drying the berries on newspaper and storing them in a glass jar.

"Back at home, I laid the berries out to dry on a piece of newsprint. Once dry, I stored them whole in a large glass jar. It’s been a few years and they’re still great! We crush them with a mortar and pestle to release their flavour directly before using." [13]

"Simply pick a couple of well-fruited branches, harvest the berries, and lay them out to dry at room temperature. In a few days, your forage find will turn into a handful of fragrant pink peppercorns!" [15]

gardenbetty.com has a more elaborate approach :

"To turn the ripe pink berries into peppercorns, harvest fresh berries off the branches and lay them on a plate or cookie sheet to dry out at room temperature. Within a few days, the berries will harden and be ready for use.

A Peruvian pepper berry consists of a shell surrounding a single seed. During the drying process, the shell may crack and separate to reveal a brownish pink seed inside. (This separation is similar to how white peppercorns are made — the outer shells are removed from the berries of black pepper plants and the seeds themselves become white peppercorns.)

If your berries are dried in a sunny spot, the shell may become bleached as it shrinks around the seed to create the hard, wrinkled outer layer so familiar as peppercorns.

Sometimes the shell stays intact and you’ll have smooth pink peppercorns.

The peppercorns can be ground in any form, but since Peruvian pink peppercorns are milder than black peppercorns, they can be used whole in recipes without being too overpowering. They’re still spicy and peppery, but have a very fragrant, sweet-tart and rosy tone. The flavor would work well in light sauces, fruity vinaigrettes, or desserts. I think I’ll even try them in place of black peppercorns in my pickling spices, especially when I want a bit more sweetness." [16]

General Uses :

Peruvian Pepper has many uses ranging from culinary spice to wine to antibacterial.

According to herbalencounter.com Schinus molle is best used as a tincture (when using for medicinal purposes). They offer the following suggestion for using Schinus molle leaf and/or bark as a tincture :

"Take 60 drops (2 ml) of a 1:4 tincture extract 2-3 times daily or as needed. Can also be used externally by applying to the skin twice daily and letting dry completely. As a gargle or mouth rinse, dilute 60 drops (2 ml) in a small amount of warm water and swish in mouth 2-3 times daily. To learn how to make your own extract, email me.

Traditional Preparation: The leaves are best prepared as an infusion, and the bark is best prepared as a decoction or an alcohol tincture. Generally, 1/2 cup of a bark decoction twice daily is used for colds, flu, sore throats and other upper respiratory infections; 2-3 ml of a 4:1 tincture taken two or three times daily can be substituted, if desired. This traditional remedy is also used as a heart tonic and for irregular heartbeat. A leaf decoction twice daily or as needed is generally used for menstrual disorders."

"...the entire plant is used externally for fractures and as a topical antiseptic." [6]

"It is used for many conditions in the tropics, including menstrual disorders, bronchitis, gingivitis, gonorrhea, gout, eye infections, rheumatism, sores, swellings, tuberculosis, ulcers, urethritis, urogenital disorders, venereal diseases, warts, and wounds." [6]

"...as a broad-spectrum antimicrobial and antiseptic against bacterial, viral, and fungal infections; for Candida and yeast infections; to tone, balance, and strengthen heart function and as a heart regulator for arrhythmia and mild hypertension; to stop bleeding and heal wounds internally and externally." [7]

According to wisegeek.com Schinus molle is used as a treatment for gout, rheumatism, and is believed to fight cancer (especially in the liver). [8]

"...research has shown that it works as an antibacterial and can fight nearly a dozen different types of bacteria, including Klebsiella pneumoniae and Escherichia coli, commonly referred to as E. coli. Research has also shown that it will kill several different types of fungi, including Aspergillus ochraceus, a known lung irritant in humans" [8]

" ...many people believe that the peppery scent works as a bug repellent, keeping away diseases caused by bug bites." [8]

Leaves :

Used for treating, colds, irregular heart beat, hypertension, menstrual disorders, respiratory infections, urinary tract infections/disorders, and is an antidepressant.

"In South Africa, a leaf tea is used to treat colds, and a leaf decoction is inhaled for colds, hypertension, depression, and irregular heart beat." [6]

"In Argentina, a decoction is made with the dried leaves and is taken for menstrual disorders and is also used for respiratory and urinary tract infections and disorders." [6]

Fruit :

Often used as a culinary spice.

Schinus molle is used to flavor baked goods and candy.

Can be used to make essential oils.

I have been told Peruvian Pepper essential oil goes well in beauty products and possibly candles.

"The fruits which contains Piperine, an alkaloid, are soaked in warm water, the bitter seeds are squeezed out and removed, and the water which has dissolved the sweet meat of the fruits is strained and left standing for some days." [2]

Approximately four thousand berries are needed to brew twenty gallons of Schinus molle wine. [9]

"...Mexico, the fruit of the pepper tree was...combined with cornstalk and cactus juices and maize malt." [9]

"The Inca used the sweet outer part of the ripe fruit to make a drink. Berries were rubbed carefully to avoid mixing with the bitter inner parts, the mix strained and then left for a few days to produce a refreshing and wholesome drink. It was also boiled down for syrup or mixed with maize to make nourishing gruel. Carcilaso de la Vega points out that "...if mixed with the maize beverage the latter is improved and made more appetizing. If the water is boiled until it thickens, a very pleasant syrup is left. The liquid, if left with something or the other, becomes more sour and provides a splendid vinegar..." There is archaeological evidence to indicate that the fruits of the Peruvian pepper tree Schinus molle were used extensively to make chicha in the Central Andes..."

Sap/Resin :

Used as a mild laxative, diuretic, wound healer, to stop bleeding, toothaches

"In Peru, the sap is used as a mild laxative and a diuretic...." [6]

"In Peru...The oleoresin is used externally as a wound healer, to stop bleeding, and for toothaches, and it is taken internally for rheumatism and as a purgative." [6]

Bark :

Used as a laxative, stimulant, an antidepressant

"In the Brazilian Amazon, a bark tea is used as a laxative, and a bark-and-leaf tea is used as a stimulant and antidepressant." [6]

"In Brazilian herbal medicine today, the dried bark and/or leaves are employed for heart problems (hypertension and irregular heart beat), infections of all sorts, menstrual disorders with excessive bleeding, tumors, and general inflammation. A liquid extract or tincture prepared with the bark is used internally as a stimulant, tonic, and astringent, and externally for rheumatism, gout, and syphilis." [6]

Roots :

"WORLDWIDE ETHNO-MEDICAL USES Argentinafor diarrhea, menstrual disorders, respiratory tract infections, inflammation, urinary tract infections, woundsBrazilfor bronchitis, constipation, cough, cystitis, depression, diarrhea, eye diseases, fever, flu, gonorrhea, heart problems, hemorrhage, inflammation, menstrual disorders, respiratory tract infections, rheumatism, spasms, tumors, urethritis, urinary tract disorders, and as a astringent, stimulant, and tonicColombiafor diarrhea, lung diseases, rheumatismMexicofor asthma, bronchitis, cataract, colic, conjunctivitis, constipation, cough, digestive disorders, flu, foot fungus, gonorrhea, gum, mouth sores, rheumatism, sores (skin), stomachache, toothache, tuberculosis, tumors, ulcers, urogenital diseases, venereal disease, warts, wounds, and as an astringentParaguayfor gonorrhea, menstrual disorders, sores, urethritis, urinary insufficiency, woundsPerufor constipation, fevers, fractures, rheumatism, toothache, tumors, urinary insufficiency, warts, wounds, and as an antisepticSouth Africafor arrhythmia, colds, cough, depression, gout, hypertension, inflammation, pain, rheumatismTurkeyfor constipation, coughs, excessive mucous, gonorrhea, urinary insufficiency, and as a digestive stimulant, and tonicUruguayfor menstrual disorders, rheumatism, wounds, and as an antisepticElsewherefor bronchitis, constipation, coughs, excessive mucous, edema, eye diseases, gingivitis, gout, hypertension, menstrual disorders, rheumatism, sores, swelling, urinary insufficiency, urogenital inflammation, venereal disease, viruses, and to stimulate digestion" [6][7]

Recipes :

3 Seassons Pepper Blend (pennilessparenting.com) :

"I make my own 3 seasons pepper blend now, with 1 part black pepper, 1 part white pepper, and 2-3 parts pink peppercorns, and use this in place of black pepper in nearly all recipes now. I don't use green peppercorns in mine because that's a specialty item that I can't get easily or cheaply; my point is to make a mix to save money; I don't need to mimic the 4 seasonings blend exactly." [14]

Almond and pink peppercorn cantucci

250 g flour

½ tsp baking powder150 g caster sugar

1 heaped tsp ginger paste (or ground ginger)

50 g butter (melted)

50 g ground almonds

2 eggs

2 tbsp pink peppercorns

100 g whole almonds (skin on)

Combine the flour, baking powder, sugar and ginger in a mixing bowl, then add the butter, eggs and ground almonds. Transfer to a floured surface and knead the mixture to form a smooth dough, then work in the whole almonds and the peppercorns. Form 2 logs of ca. 25 x 3 cm and lay them on a baking tray lined with non-stick paper. Leave some space between them as they will spread out a bit.
Transfer to the oven where you bake them for 20 minutes at 200 C. Take out, leave to cool for 30 minutes, then cut into 2 cm thick slices. Spread the slices on a baking grid without any lining, take the temperature down to 100 C and bake for a further 10 - 15 minutes until they are dry, crisp and slightly browned on the edges, then leave to cool on a wire rack. [17]

Pink Peppercorn Panna Cotta with Macerated Cherries :

3 1/4 cups heavy cream

1 cup milk, divided

3/4 cup plus 2 tablespoons sugar

2 tablespoons pink peppercorns, crushed

2 1/2 teaspoons unflavored gelatin

1 teaspoon vanilla extract

Nonstick vegetable oil spray

12 ounces fresh cherries, pitted, halved, or frozen, thawed

1/4 teaspoon freshly ground black pepper

Bring cream, 3/4 cup milk, 3/4 cup sugar, and peppercorns to a boil in a large saucepan, stirring to dissolve sugar. Remove from heat, cover, and let steep for 10 minutes.

Meanwhile, pour remaining 1/4 cup milk into a small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 10 minutes. Set a strainer over a large pitcher. Bring cream mixture just to a simmer. Add softened gelatin and vanilla; whisk until gelatin dissolves. Let stand for 5 minutes. Pour through strainer into pitcher.

Coat ramekins with nonstick spray. Divide peppercorn mixture among ramekins. Cover and chill until set, about 6 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Stir cherries, remaining 2 tablespoons sugar, and pepper in a medium bowl. Let stand until sugar dissolves and juices form, stirring occasionally, about 15 minutes.

Invert panna cottas onto plates. Spoon some of cherry mixture over each. [18]

Cinnamon, Vanilla & Pink Pepper Poached Pears With Dulce De Leche, Dried Figs & Pistachios Recipe :

For the poached pears

3 medium sized firm pears, cut into halves

1 cinnamon stick, about 2”

1 vanilla bean, slit

1 tsp or more pink peppercorns

1 lime

2 tbsp sugar

Method:

In a large stockpot or a cocotte, place the halved pears and all the other ingredients. Pour enough water over the pears and cook for about 15 to 20 minutes or until a knife runs through the pears.

For the dulce de leche

1 can (400 gm), sweetened condensed milk

Water

Method:

Place the condensed milk in a pressure cooker with water running half way through it. Close the lid with the pressure valve and put it to cook on medium heat. After the first whistle, lower the flame and cook for 30 minutes for a light caramel coloured dulce de leche and for 40 to 45 minutes for a deeper coloured and thicker dulce de leche. I prefer cooking it for 30 minutes as I like the sauce to be runny.
4 to 5 dried figs, chopped
10 to 12 pistachios, crushed in a mortar & pestle

To assemble:
Carefully remove the pears and place them over a plate lined with tissue paper to absorb the water. Once drained, place the pears in a serving plate and spoon some dulce de leche over the pears. Sprinkle the chopped figs and crushed pistachios over the dulce de leche. Serve at room temperature or chilled. [19]

Pink Peppercorn Pavlova with Strawberries, Vanilla Cream, and Basil Syrup :

Yields : 6

Basil syrup:

1/3 cup (packed) fresh basil leaves

1/2 cup light corn syrup

Meringues:

4 large egg whites, room temperature

1 cup sugar, divided

1 1/2 teaspoons cornstarch

1/2 teaspoon white wine vinegar

1 tablespoon pink peppercorns, lightly crushed

Strawberry coulis:

1 (1-pint) basket strawberries, hulled

2 tablespoons sugar

Vanilla cream:

3/4 cup chilled whipping cream

1 tablespoon sugar

1/2 vanilla bean, split lengthwise

1 (1-pint) basket strawberries, hulled, quartered

Fresh basil leaves (for garnish)

Preparation

For basil syrup:
    Blanch 1/3 cup basil leaves in small saucepan of boiling water 30 seconds. Drain, then transfer basil to bowl of ice water to cool. Drain; squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop. Bring basil syrup to room temperature, then strain through sieve into small bowl.

For meringues:
    Position rack in center of oven and preheat to 275°. Firmly trace six 21/2-inch circles on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium-firm peaks. Mix remaining 1/4 cup sugar and cornstarch in small bowl. Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff. Beat in white wine vinegar. Fold in peppercorns. Divide meringue between circles; spread to fill completely. Bake until outside is dry, about 25 minutes. Turn oven off and open door just slightly. Let meringues cool in oven until completely dry, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.

For strawberry coulis:
    Puree berries and sugar in blender until smooth.

For vanilla cream:
    Place cream and sugar in medium bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cream to soft peaks. do ahead Coulis and vanilla cream can be made 6 hours ahead. Cover separately and refrigerate.

    Place small dollop of vanilla cream in center of each of 6 plates. Spoon circle of strawberry coulis around vanilla cream. Top each with 1 meringue. Spoon generous amount of vanilla cream atop meringues. Top with quartered strawberries and fresh basil leaves. Drizzle basil syrup over and serve. [20]

Caution :

"It has as a mild hypotensive effect (lowers blood pressure)" [6]

"Drug Interactions: None reported. However, this plant has exhibited hypotensive actions in animal studies; in light of such, it is conceivable that the use of this plant may potentiate high blood pressure medications." [6]

"This plant was shown to stimulate the uterus in animal studies and therefore should not be used in pregnancy." [6]

"This plant has been documented with uterine stimulant and uterine antispasmodic actions in animal studies and should therefore not be used in pregnancy." [7]

"...if you’re allergic to cashews, mangos, poison ivy or any member of the Anacardiaceae family, it might be wise to find out if you can tolerate pink peppercorns. (Though used in such small quantities as a spice, this may not be an issue.)" [16]

Notes on Brazilian Pepper which may cause allergic reactions and other side effects and closely resembles Peruvian Pepper :

Brazilian Pepper (close cousin of Schinus molles "pink peppercorns have been implicated in a number of minor poisonings, with symptoms like congestion, headaches, gastric problems, and - last but not least - hemorrhoids. The Food and Drug Administration later allowed them to be imported from Reunion, after the French government proved the FDA's satisfaction that Reunion's pink peppercorns were safe to eat." [10]

"Brazilian pink pepper tree (Schinus terebinthifolius) is a large ornamental shrub that has made its way into California, Texas, and Florida. While many people claim to eat it without incident, there are many more that say that the berries as well as all parts of the plant can cause severe allergic reactions (both ingesting the berries and touching the plant) as well as gastroenteritis and vomiting. Chemically, they contain urushiol, an oily allergen found in poison ivy, poison sumac, and others in the Anacardiaceae Family.

Incidentally, I found reference to this species in a book in my personal library, “Herbs and Spices: The Cook’s Reference.” This book has it listed on page 159 as an edible. Still, with my history of allergies to cashews, mangos, and other plants in the poison ivy/sumac family (Anacardiaceae), I don’t plan to test my fate with this species. I have absolutely no problem with the other." [13]

"...the leaves of the Brazilian pink pepper tree (Schinus terebinthifolius) are rounder than the narrow, elongated leaves of the edible Peruvian type. Their difference is quite easily discernible even when they are not set side-by-side. However, the berries themselves look much alike. They both have dark;y coloured, hard seeds that are covered by pinky-red, brittle, paper-like husks. The difference is primarily in their size. The unsafe Brazilian type are smaller. You really should rely on the leaves to identify their difference in the field." [13]

Visual Comparison of Peruvian Pepper and Brazilian

As with any medicine use with caution and at your own risk.

Some Random Tidbits :

"The Peruvian Pepper originates from Southern Andes at elevations up to around 12,000 feet from Peru south to Bolivia, Chile and Argentina; some reports list it native further north up to southern Mexico." [3]

In the United States Peruvian Pepper can be found in California, Texas, Hawaii, and Florida [1]. This species is so tolerant that I am sure it grows in many other places through out the U.S.

First planted in California by Father Antonio Peyri in the early 1800's at Mission San Luis Rey de Francia in Oceanside California. [3]

The tree can also be found in Mexico and southern Europe. [2]

Considered invasive. [3]

Not a true pepper plant (Piper nigrum) [4] but is often sold as "Pink Peppercorn" [5].

Schinus molle was transplaned through out the Pacific Rim by Spanish friars in order to compete with Dutch East Indies Black Pepper, create insect repellent, gum, dyes, and decay resistant lumber. [9]

"Schinus molle contains carvacrol, phellandren, pinene, and thymol. [10]

Inca administrative centers commonly had chicheros or males responisble for making chicha from maize they cultivated in the surrounding landscape solely for the purpose of ritual feasting at such centers and to give back in payment to commoner populations for labor carried out for the state. [11]

Along the coast south of Chancay, chicha was called yale and generally offered with powered espingo, which is indigenous pepper tree species with a small, dry, round, bitter-tasting fruit, and the drink could be made as strong and thick as desired. [11]

"..this fruit was consumed in powdered form, and the Andeans paid a high price for it, and would sometimes use it to pay tribute to the Inca." [11]

"Sale and consumption of espingo or molle (Schinus molle L.) was later prohibited by the Church (Archbishop Bracamoros) under penalty of excommunication." [11]

"For some reason or other, a pre-Incan civilization known as the Wari abandoned their outpost atop Cerro Baul, a mountain about 50 miles from the Pacific Ocean in southern Peru. Before they departed, archaeological evidence indicates that they had a grand bash replete with ceremonial smashing of mugs full of alcoholic beverage and then literally burned down the house.

The drink of choice for the Wari was made from the fruit of the pepper tree Schinus molle. The largest known production facility for making the beverage was found at Cerro Baul. In addition to vats for making the beverage and thousands of pepper-tree seeds and stems, archaeologists found shawl pins worn by women, an indication that they were responsible for making the beverage." [12]

Sources :

[1] http://plants.usda.gov/core/profile?symbol=SCMO

[2] http://www.jstor.org/stable/4287954?seq=1#page_scan_tab_contents

[3] http://www.smgrowers.com/products/plants/plantdisplay.asp?plant_id=1486

[4] http://southland.gizmodo.com/before-palm-trees-the-pepper-was-southern-californias-1582910837

[5] Blood, Kate (2001), Environmental weeds: a field guide for SE Australia, Mount Waverley, Victoria, Australia: CH Jerram, pp. 36–37

[6] http://www.jstor.org/stable/4287954?seq=1#page_scan_tab_contents

[7] http://www.herbalencounter.com/2014/05/05/medicinal-trees-around-us-meet-the-peruvian-pepper-tree-schinus-molle/

[8] http://www.wisegeek.com/what-are-the-medical-uses-of-schinus-molle.htm

[9] McGovern, Patrick E. Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages. University Of California Press, p 224

[10] Allen, Gary. The Herbalist in the Kitchen (2007). University of Illinois Press, p 27

[11] Stallar, John. Maize Cobs and Cultures: History of Zea mays L. (2010). Sringer Science & Business Media, pp 74-76

[12] http://www.today.com/id/34435526/ns/today-today_tech/t/cheers-eight-ancient-drinks-uncorked-science/

[13] http://yougrowgirl.com/foraging-pink-peppercorns/

[14] http://www.pennilessparenting.com/2012/11/foraging-pink-peppercorns-and.html

[15] http://www.thekitchn.com/peruvian-pepper-an-exotic-spice-to-forage-this-seasongarden-betty-165382

[16] http://www.gardenbetty.com/2011/11/peruvian-pink-peppercorns/

[17] http://thepassionatecook.typepad.com/thepassionatecook/2004/06/almond_and_pink.html

[18] http://www.bonappetit.com/recipe/pink-peppercorn-panna-cotta-with-macerated-cherries

[19] http://www.divinetaste.com/archives/cinnamon-vanilla-pink-pepper-poached-pears-with-dulce-de-leche-dried-figs-pistachios

[20] http://www.epicurious.com/recipes/food/views/Pink-Peppercorn-Pavlova-with-Strawberries-Vanilla-Cream-and-Basil-Syrup-242146

I wrote this in 2016. I will have to update it later with the images as well as reconnect some links it seems.

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