Pink peppercorn Indian Ocean

CO2 extract

Schinus terebenthifolius

F&F

General data

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Technical sheets

GHSCLP

Safety sheets

GHSCLP

Kosher

K

Cosmos

C

Product details

Our added value

We work with collectors directly at the origin and process the pink peppercorns ourselves into CO2 extract in our facilities.

Used in floral bouquets but also with woody, violet or rose notes, CO2 extract has a stronger character than essential oil, adding spiciness and freshness to fragrances.

Native to the Indian Ocean, the Schinus terebintifolius is a small tree with a dense, drooping silhouette. The delicately scented flowers form hanging clusters that give the drupes or pink berries. It is the drupes that give off the spicy, peppery and woody scent characteristic of pink pepper. It is often confused with a neighbouring species, Schinus molle, native to South America.

Between May and July, collectors cut the branches with the most berries with a machete and collect them in bags. The berries are then separated from the branches: either by the “beating” technique, which consists of hitting the branches with a small paddle, or by hand, branch by branch. Then the berries are stored in wooden crates and then put in a drying oven to reduce their moisture content. They are then winnowed with a sieve to separate them from the last pieces of branches and leaves.

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