Not peppercorns at all, but the berries of the shrub Schinus terebinthifolius, the Mexican pepper tree and Schinus molle, the Peruvian pepper tree. Although mild and sweet, they are quite pungent but not peppery. Once crushed, they are very fruity and sweet with spiciness and flavours of juniper, aniseed and pine. They are mostly used for their attractive appearance and are often mixed with other peppercorns in peppermills. They were hugely popular in the era of nouvelle cuisine until the United States banned the importation of the berries as they were believed to cause respiratory and intestinal problems. This ban has since been revoked following extensive analysis. Red peppercorns enhance light dishes such as fish, poultry and vegetables. They are also a great addition to sweet jellies, syrups, biscuits and cakes.