FAMILY: Anacardiaceae
SYNONYMS: Peruvian pepper, Peruvian mastic, Californian pepper tree.
GENERAL DESCRIPTION: A tropical evergreen tree up to 20 metres high with graceful, drooping branches, feathery foliage and fragrant yellow flowers. The berries or fruit have an aromatic, peppery flavour.
DISTRIBUTION: Native to South America; found growing wild in Mexico, Peru, Guatemala and other tropical regions, including California. It has been introduced into North and South Africa and the Mediterranean region. The fruits are collected for essential oil production in Spain, Guatemala and Mexico.
OTHER SPECIES: Closely related to the mastic tree (Pistacia lentiscus) – see entry on mastic.
HERBAL/FOLK TRADITION: In Greece and other Mediterranean countries an intoxicating beverage is made from the fruits of the tree. The fruit is also used as a substitute for black pepper in the growing areas. During World War II, the oil of black pepper was unavailable and was consequently replaced by schinus molle.
ACTIONS: Antiseptic, antiviral, bactericidal, carminative, stimulant, stomachic.
EXTRACTION: Essential oil by steam distillation from the fruit or berries. (An oil from the leaves is also produced in small quantities.)
CHARACTERISTICS: A pale green or olive, oily liquid with a warm, woody-peppery scent with a smoky undertone. It blends well with oakmoss, clove, nutmeg, cinnamon, black pepper and eucalyptus.
PRINCIPAL CONSTITUENTS: Mainly phellandrene, also caryophyllene, pinene and carvacrol.
SAFETY DATA: Non-toxic, non-irritant, nonsensitizing.
AROMATHERAPY/HOME: USE See black pepper.
OTHER USES: Used as a substitute for black pepper in perfumery and flavouring work.