Brazilian Peppertree - Schinus terebinthifolius

Common Names: Brazilian Peppertree, Red Peppercorn, Brazilian Pepper, Schinus terebinthifolius, Christmasberry, Wilelaiki, Wililaiki, Broadleaved Pepper Tree, Rose Pepper, Pirul, Peruvian Peppertree, Aroeira, Aroeira sala, Escobilla, Aguaribay, Anacahuita, Castilla, Gualeguay, Mulli, Molli del Peru, Pimentero, Pimientillo

Latin Name: Schinus terebinthifolius

Origin: Africa, Asia, Australia, South America, North America

Short Introduction

To thrive, Brazilian Peppertree requires ample moisture (moderate to high annual rainfall), nutrient-rich soil, and plenty of sunlight, flourishing best in subtropical to tropical climates. In some regions, its vigorous growth is so prolific that it is considered an invasive plant. The surface root system helps the species spread quickly, producing basal shoots even if the trunk is cut. The plant also produces a large number of seeds dispersed by birds and insects. In its native range, Brazilian Peppertree is valued for reforesting deforested land, thanks to its easy cultivation and rapid, often invasive, spread across the landscape.

Detailed Description

Red peppercorns from Brazilian Peppertree are a flavorful addition to any food or beverage!

Botanical Information

Brazilian Peppertree is a dioecious, vigorous shrub or small tree that typically reaches heights of 6–10 meters (sometimes up to 50 meters) and grows with a shallow root system. Its branches can be upright, arching, or even semi-climbing, resembling grapevines. Leaves are either simple or odd-pinnate (with 5–13 leaflets), measuring 10–17 cm in length, lanceolate, and alternately arranged; they are sessile with finely serrated margins, oval in shape, up to 6 cm long, and strongly aromatic. The small, unisexual flowers are organized in terminal panicles or pseudo-grape-like clusters. The fruit is a small, spherical, bright red drupe, up to 5 mm, with a hard or leathery pit. Seeds are flattened.

Origin and Distribution

The Schinus genus is widely distributed throughout South America, from Patagonia to Ecuador, except for the Amazon basin. Brazilian Peppertree is native to dry regions of the subtropical and tropical belt of southeastern Brazil (including the states of Alagoas, Espírito Santo, Bahia, Pernambuco, Rio de Janeiro, Rio Grande do Sul, São Paulo, Sergipe), Paraguay, and northern Argentina. The Brazilian Peppertree has naturalized on several continents. In the USA, it thrives exceptionally well in the subtropical zones of California, Texas, Arizona, Hawaii, Louisiana, and Florida. It is also found in many other subtropical regions with moderate to high rainfall, including Australia, Cuba, Fiji, French Polynesia, the Bahamas, Bermuda, Malta, Mauritius, New Zealand, New Caledonia, South Africa, China, Puerto Rico, and Guam.

Usage / Dosage

The Brazilian Peppertree, commonly known as 'red pepper', is distinctly different from black pepper, the classic table spice. Its dried berries are most often used as a mildly aromatic spice, reminiscent of black pepper and fennel. Indigenous groups from the Andes make a traditional alcoholic drink from its fruit, known as 'chicha de molle', and in Mexico, it is used in the fermented beverage called 'pulque'. The flavor is sweet, aromatic, and gently piquant.

A mixture of 27 compounds extracted from Brazilian Peppertree berries has shown in vivo potential to alleviate MRSA (methicillin-resistant Staphylococcus aureus) infection symptoms. While it does not kill the bacteria outright, this mixture can block quorum sensing — essentially 'turning off' bacterial activity and toxin production that normally damages tissue. This gives the body, especially the immune system, more time to respond with antibody synthesis and active immune cells. In vitro studies have confirmed the antibacterial effect of essential oils from Brazilian Peppertree berries against bacteria such as Alcaligenes faecalis, Klebsiella pneumoniae, and Pseudomonas aeruginosa, as well as some fungi, including species from the genus Candida.

In 2002, Argentine researchers described that certain compounds from Brazilian Peppertree showed toxic in vitro effects against human liver cancer cells, suggesting potential as an antineoplastic agent. Fruit extracts have demonstrated in vivo effects to lower high blood pressure, stimulate uterine muscle contractions, and provide antispasmodic properties. A study from the 1970s described a notable anti-inflammatory effect of Brazilian Peppertree infusion in approximately 100 patients with chronic cervicitis and vaginitis.

Bioresources such as turpentine (terebinth), hydroxymasticadienic, terebinthic and ursolic acids have demonstrated antimicrobial activity against some pathogenic species (e.g., Pseudomonas) and molds. One study described an anti-inflammatory effect of Brazilian Peppertree compounds via the inhibition of phospholipase A2, and the triterpenoids in its fruit contribute to wound healing powers. The essential oil may also offer relief for rheumatism, ocular inflammation, and, in larger doses, acts as a strong laxative.

Certain compounds from Brazilian Peppertree (arbutin, hydroquinone, kojic acid) not only whiten the outer layer of skin, but also disinfect and help smooth it. Extracts have also been shown to lower tyrosinase activity in vitro, which in turn decreases melanin and white blood cell levels in melanocytes, making the plant useful in treating hyperpigmentation compared to conventional whitening agents in cosmetics.

Traditional and Folk Medicine

The broadest traditional use for Brazilian Peppertree, especially in Mexico and its native region, is for treating rheumatism. Various parts—including the bark, leaves, berries, resin, and oleoresin—are employed for medicinal purposes. In South American folk medicine, it is used as an astringent, diuretic, digestive tonic, stimulant, tonic, and as a healing, antibacterial, and antiviral agent. In Peru's folk traditions, Brazilian Peppertree is given as a mild laxative, diuretic, and local antiseptic. In South Africa, different parts are used for colds, as a gargle for sore throats and laryngitis, and to address depression, hypertension, and irregular heartbeat. In Argentina, the plant is used for genitourinary infections, bronchitis, menstrual disorders, and headaches. Folk medicine also includes its use as poultices for infected wounds and purulent ulcers.

Active Compounds

Chromatographic analysis has revealed a large variety of compounds in different parts of the plant. In the Brazilian Peppertree fruit, important groups identified include terpenes (delta-3-carene, alpha-pinene, sylvestrene, beta-pinene, alpha-phellandrene, beta-phellandrene, limonene, myrcene, and o-cymene), sesquiterpenes (like beta-myrcene, germacrene, and isoterpinolene), and triterpenes (like terebinthic, hydroxymasticadienic, and ursolic acids). Phenolic compounds have also been characterized, such as tannins and galloyl derivatives, alkaloids, steroidal saponins, anthocyanidins (pelargonidin), biflavonoids (various biapigenins), and methoxylated flavonoids. Other identified molecules include bergamotene, cadinene, humulene, cadinol, cyanidins, fisetin, sabinene, quercetin, quercitrin, phenol, palmitic acid, and linalool.

Traditional Dosage

To prepare a Brazilian Peppertree fruit infusion, mix 5–6 berries with 500–1000 ml of water and drink half a cup 2 times per day. The tincture, made from the fruit, is typically taken in doses of 2–3 ml, 2–3 times per day, according to individual needs and the severity of the illness.