Green Peppercorns, Ground

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.

Ground green peppercorns are well suited for, mornay sauces, simple butter sauces for fish, and for adding to salad dressings.