The Peruvian pepper has a thick trunk with lots of branches that droop almost to the ground. This is why it can be mistaken for the weeping willow, but take a close look at the leaves. These are light green compound leaves at the mercy of the wind, due to the long stalks and pendulous nature of the branches. In its natural habitat, it often follows the course of dry riverbeds that have accessible subterranean water.

The fruit is used to mix with pepper, as it is reminiscent of the aroma.  In Mexico, these fruits are fermented to create a liqueur known as "capalote".