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.
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. Green pepper makes for an excellent addition to poultry, fish, vegetable, and milder game meats.
|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|
|Handling / Storage||To be stored in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||India|
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