Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Red Pepper along with all the trcipes employing Red Pepper presented on this site, with 17 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Red Pepper recipes added to this site.

These recipes, all contain Red Pepper as a major wild food ingredient.

Red Pepper (also known as Brazilian Pepper, Aroeira or Florida Holly) is not actually a pepper at all. Rather, it is the dried fruit of Schinus terebinthifolius a sprawling shrub or small tree some 7—10 m tall that is native to subtropical and tropical South America, in southeastern Brazil, northern Argentina and Paraguay. The plant is dioeceous, with small white flowers borne profusely in axillary clusters. The fruit is a small red spherical drupe 4-5 mm diameter, carried in dense clusters of hundreds of berries.



The seeds can be used as a spice if used in moderation, adding a pepper-like taste to food, but they are toxic in large amounts. They are often used in peppercorn mixtures to impart a red colour.