Pink pepper smells bright, fizzy and slightly sweet, a long way from the sharp heat of black peppercorns. It reads peppery on the nose but with a rosy, almost fruity lift that makes it one of the signature notes of modern perfumery.
The berries come from Schinus molle (Peruvian pepper tree) and Schinus terebinthifolius (Brazilian pepper tree), neither of which is a true Piper species. Despite the name, pink pepper is botanically closer to cashew than to black pepper. Perfumers distill or solvent-extract the dried berries to obtain a pale oil, often supported by synthetic molecules that emphasise the sparkling facet.
Pink pepper is a top note with surprising persistence. It is used to lift florals (especially rose), to electrify fruity accords, and to add dry, peppery sparkle to woods, leather and incense. It features heavily in millennial-era niche launches where it often replaces citrus at the opening.
Pink pepper suits spring and autumn, daytime wear and transitional weather.
