I must have walked past hundreds of pink Peruvian pepper trees in Los Angeles without ever stopping to wonder if the “peppercorns” hanging from their feathered branches were edible. Then I moved into my California bungalow — and found one growing right in my backyard. Curiosity struck. I learned that the bright pink “peppercorns” weren’t actually pepper at all, but the delicate, floral berries of the Peruvian pepper tree. Once dried and crushed, their flavor was subtly sweet, peppery, and citrusy. Pepper Tree Salt is an easy seasoning upgrade inspired by the tree just outside my kitchen window. As a chef, dishes rarely go out to the dining room without being finished with good olive oil, a sprinkling of salt or a crack of black pepper. Pepper Tree Salt is your Chef finishing salt to impress upon your guests at your next dinner party.