The darling youngster of the peppercorns. A pale jade green, these petit peppercorns are shy about their verdant aroma and hoppy flavor.
Green peppercorns have a flavor that is described as piquant and fresh, combined with an aroma that is bright and lively.
Made from the unripe drupes that are used for black and white pepper, green peppercorns are young and immature when picked. Sulfur dioxide, freeze drying, pickling, or canning methods are used in order to preserve the green color that otherwise oxidizes and turns brown. In the regions where peppercorn vines can grow, fresh green berries are often added to dishes as a garnish or as an ingredient to curry pastes.
Dehydrated green peppercorns are easy substituted for peppercorns in brine, or pickled peppercorns, by re-hydrating them in liquid one hour before use. Warm water works well, but wine, broth, or any other liquid can just as easily be used.
This whole green pepper has a uniform light-green color with the characteristic aroma and pungent flavor of fresh green pepper. The aroma is somewhat piney, even with hints of resin and camphor. There are small squeaks of hoppiness that one might normally associate with beer. (A good enough excuse to use green peppercorn when beer braising meats.) The flavor isn’t as spicy as black pepper, nor as pungent. Instead, it’s fresh, perky, and piquant. Whole green peppercorns make for an excellent addition to poultry, fish, vegetable, and milder game meats. Green peppercorns go especially well with very fresh or fruity tasting foods. Try them ground on salads, steamed vegetables, salsas, and in sauces.
Green Peppercorn Cooking Hints
- This kind of immature pepper can easily be crushed just before use, between two spoons or even your fingers.
- Green peppercorns complement game and duck dishes, terrines, creamy sauces and in vinaigrette.
- French, Creole, and Thai cuisine are well-known for their use of green peppercorns.
- Substitute green pepper in dishes that have lively and fresh flavors.
- Dehydrated green peppercorns are easy substituted for peppercorns in brine by re-hydrating them in liquid one hour before use.
|Recommended Applications||Use this Green Peppercorn where a softer note and somewhat sweet black pepper flavor is required. Perfect for use in creamy salad dressings, vinaigrettes, sauces, or marinades.|
|Basic Preparation||Any spice is best to use promptly after it has just been ground. Another way to add the Black Peppercorn flavoring is to place them in a cheese cloth bag and let simmer in a stew or soup, remove the bag before serving. Also notable, pepper looses its flavoring during extended cooing periods, so it is best to add towards the end of cooking.|
|Cuisine||American, Asian, European, Indian|
|Taste & Aroma||Hot, Pungent|
|Shelf Life||3 years|
|Handling / Storage||To be stored in a cool, dry place.|
|Country of Origin||India|
|Allergen Information||None Specified|