They are almost ripe soft pink berries which come from a South American tree and are known as pink peppercorns. Although they are not peppercorns, they have an aroma,  taste and size similar to them.

Their culinary use is mainly decorative since they make presentations more attractive when mixed with authentic black, white or green pepper.

They can be toxic in large amounts, so they should be used in moderation, about 12-15 grams per dish. They are most commonly used in fish dishes.

Nutritional information (100.0 g)
Fiber 0.0 g
Saturates 0.98 g
Monounsaturated fatty acids 1.01 g
Polyunsaturated fatty acids 1.13 g
Cholesterol 0.0 mg
Calcium 437.0 mg
Iron 28.9 mg
Zinc 1.0 mg
Vitamin A 19.0 ug
Vitamin C 21.0 g
Folic acid 10.0 ug
Salt (Sodium) 44.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.