Madagascar Pink Peppercorn
Pink peppercorn (Schinus terebinthifolius) is valued for its delicate peppery character, subtle sweetness and woody aroma. Its distinctive flavour makes it a versatile ingredient for food manufacturing, seasoning blends and flavouring applications.
We source our pink peppercorns from farmers in Madagascar, where the berries are hand-harvested between February and May, once they turn fully red. We offer both whole pink peppercorns and mixed, broken berries to meet different product and processing requirements.
Product: Madagascar Pink Peppercorn
Botanical Name: Schinus terebinthifolius
Origin: Madagascar
Ingredients: 100% Pink Pepper
Main Compound: Alpha-Phellandrene
Treatment: Natural, no chemical treatment
Flavour: Soft peppery, sweet and woody
1. Pink Peppercorn – Grade 1 (Whole)
Product Characteristics
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Grade: Mixed Berries
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Colour: Bright to pinkish red
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Certification: Conventional / Organic
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Intended Use: Flavouring and food products
Physico-Chemical Specifications
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Moisture Content: 5–10%
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Whole Berries: Minimum 95%
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White Berries: 0%
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Broken Berries: 4%
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Black Berries: 1%
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Berries with Stalk: 0%
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Vegetal Impurities: 0%
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Foreign Matter: 0%
2. Pink Peppercorn – Grade Extraction
Product Characteristics
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Grade: Mixed and Broken Berries
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Colour: Pink to dark berries
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Certification: Conventional
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Intended Use: Flavouring and food products
Physico-Chemical Specifications
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Density: 400–500 g/L
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Moisture Content: 5–10%
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Whole Berries: 1–3%
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White Berries: 0.5–4%
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Broken Berries: 80–88%
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Black Berries: 0–2%
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Berries with Stalk: 10–14%
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Vegetal Impurities: Less than 1%
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Foreign Matter: 0%
General Product Information
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Allergens: Declared free of allergens
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GMO: Free of GMO
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Additives: Free from additives
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Nanomaterials: Free from nanomaterials
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Heavy Metals: Declared free of heavy metals
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Pesticide Residues: As per European Regulations
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Radiation: No ionization or radioactive treatment
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Grade 1 – Whole Pink Peppercorn
Packaging
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Primary Packaging: PE bag with zip closure
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Secondary Packaging: 20 kg carton
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Food-grade packaging
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Transport: Air freight
Shelf Life
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More than 3 years when airtight sealed.
Grade Extraction – Mixed & Broken Berries
Packaging
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Primary Packaging: PE bag
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Secondary Packaging: 10 kg carton
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Food-grade packaging
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Transport: Air freight
Shelf Life
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More than 3 years when airtight sealed.
Storage Conditions
Before Opening
Inspect the original packaging for damage or breaches that could allow air to reach the product.After Opening
Keep the product in a closed container at a constant room temperature between 15°C and 25°C.Storage Precautions
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Avoid temperature fluctuations.
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Keep away from direct sunlight.
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Avoid proximity to heat or cold sources.
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Avoid contact with hygroscopic materials such as cork and silica gel.
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Minimise repeated handling to help preserve product condition.
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A Buyer's Guide to Pink Peppercorn
Whole Berries or Mixed & Broken?
Our two Pink Peppercorn grades differ mainly in berry integrity, composition and intended use.
Grade 1 – Whole Pink Peppercorn
This grade contains a minimum of 95% whole berries, making it suitable for applications where intact berries, visual presentation and berry appearance are important.
Grade Extraction – Mixed & Broken Berries
This grade contains 80–88% broken berries, with only 1–3% whole berries. It is intended for applications where the berries do not need to remain intact.
Which Grade Should You Choose?
Choose Grade 1 when whole berries are required. Choose Grade Extraction when your production process can accommodate predominantly broken berries.
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From Harvest to Preparation
Our pink peppercorn is hand-harvested between February and May, once the fruits have turned fully red. After collection, the fresh berries are received and weighed with our local handlers.
We sun-dry the berries for up to two weeks, followed by up to another two weeks of shade-drying on mesh shelves, depending on weather conditions.
At our collection facilities, we re-verify the product, carry out metal detection and sort the berries according to our product standards. The prepared peppercorn is then transferred to Antananarivo for final verification and packaging according to the order.
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From Green Berries to Black Pepper
After harvesting, we receive and weigh the fresh pepper at our collection points. The berries are then re-verified and passed through metal detection before drying.
During drying, the berries gradually turn from green to black. We spread them on mesh shelves and sun-dry them for one to two weeks, depending on weather conditions. Once dried, they are sorted according to our product standards before final preparation.
EXPLORE THE RANGE
Find the format suited to your sourcing needs.
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Grade 1 – Whole
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Grade 2
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Grade Extraction:
A Clear Path from Source to Shipment
01 . Cultivation
We grow pink peppercorn on our plantation and work with local farmers.
02. Collection
We receive and weigh the fresh berries.
03. Drying
Sun-dried for up to two weeks, followed by up to two weeks of shade-drying.
04. Control
We inspect, metal-detect and sort the berries.
05. Preparation
We carry out final verification and package the orders.
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Source with Confidence
Product information and quality documentation are available to support your sourcing requirements. Contact our team to request technical specifications, analysis reports and relevant export documentation for your order.
Certificates
Product specifications
Traceability documentation
Audit reports
Technical data sheets
Export documentation
