scored 94/100
Also known as pink pepper, baies roses, schinus molle, schinus terebinthifolius
Pink peppercorns are the dried berries of the Peruvian and Brazilian pepper trees, fruity and mildly resinous, valued for their polyphenols and aromatic essential oils rather than for piperine.
0.8 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 94.
Despite the name, pink peppercorns are not true pepper at all but the dried ripe berries of the Schinus molle (Peruvian pepper tree) or Schinus terebinthifolius (Brazilian pepper tree), members of the cashew family. They contribute a fruity, faintly sweet, resinous flavor and a delicate crunch rather than the sharp pungency of Piper nigrum, and contain no piperine. Comprehensive USDA per-100g data are limited for this specialty spice; like other dried whole berries it is concentrated, providing on the order of 280 kcal, around 10 g protein, roughly 65 g carbohydrate, about 8 g fat and a high fiber content near 25 g per 100 g, with modest amounts of manganese, iron, calcium, potassium and magnesium typical of dried spice berries. Its real value lies in its phytochemistry: the berries are rich in antioxidant polyphenols, flavonoids, triterpenes and a fragrant essential oil dominated by monoterpenes such as alpha-pinene, limonene and myrcene, which carry antimicrobial and anti-inflammatory activity. Because they belong to the cashew and mango family, pink peppercorns can trigger reactions in people with tree-nut allergies and should be used in moderation. As a delicate finishing spice used in small pinches, they add negligible calories while supplying aromatic terpenes and polyphenol antioxidants that round out a varied, plant-rich diet.
Flavonoids and phenolic acids in the berries scavenge free radicals and chelate pro-oxidant metals, reducing oxidative stress
The essential oil's monoterpenes (alpha-pinene, limonene, myrcene) and triterpenes disrupt microbial membranes and modulate inflammatory mediators in laboratory studies
Volatile terpenes stimulate salivary and gastric secretion and provide a carminative effect that can ease bloating
As a concentrated dried berry it supplies small amounts of manganese, a cofactor for antioxidant superoxide dismutase, and iron for oxygen transport
Pink peppercorns are an aromatic finishing spice with no circadian dependency and are best added fresh to complete a dish.
Fasting-compatible
Culinary pinches are calorically negligible and fasting-compatible; avoid with cashew or tree-nut allergies.
Per 100 g of the default form. Bars show how much higher or lower pink peppercorns is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Pink Peppercorns is classified as a herbs & spices. Pink peppercorns are the dried berries of the Peruvian and Brazilian pepper trees, fruity and mildly resinous, valued for their polyphenols and aromatic essential oils rather than for piperine.
Pink Peppercorns scores 94/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Manganese, Copper, Iron. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.2 g of protein (~0% of the 50 g daily value).
Not really. A 2 g serving provides about 0.5 g of fiber (~2% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.8 g of net carbs (1.3 g total minus 0.5 g fiber).
Best any time of day. Pink peppercorns are an aromatic finishing spice with no circadian dependency and are best added fresh to complete a dish.
A typical serving is around 2 g (~6 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating pink peppercorns alongside several other herbs & spices sources.
Pink Peppercorns pairs nicely with: Pair with citrus and seafood because the berries' fruity terpenes echo citrus oils and brighten delicate fish; Combine with fatty or creamy dishes because the aromatic essential oils are fat-soluble and disperse through dairy and oil; Use alongside black or green peppercorns in a blend because the mild fruitiness balances the sharper piperine heat.
Encyclopedia entries that supply the same signature nutrients pink peppercorns contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients pink peppercornscontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.