Profile: Peppercorn's lovely child. These jade-green peppercorns are modest about their verdant scent and hoppiness.
Green peppercorns have a flavor that is regarded as spicy and fresh, with a vivid scent.
Green peppercorns are collected from unripe drupes used for black and white pepper. To keep the green hue from oxidizing and turning brown, sulfur dioxide, freeze drying, pickling, or canning are utilized. Fresh green berries are used as a garnish or a component in curry pastes in areas where peppercorn vines flourish.
Rehydrating dehydrated green peppercorns in liquid for an hour before usage replaces peppercorns in brine or pickled peppercorns. Warm water works great, but so does wine, broth, or any other beverage.
This entire green pepper has the aroma and flavor of fresh green pepper. The scent is piney with undertones of resin and camphor. There are little squeaks of hoppiness, as in beer. (Another reason to add green peppercorn in beer braised meats.) It's not as spicy or pungent as black pepper. Instead, it's bright and zesty. Green peppercorns are great in poultry, fish, vegetables, and mild game meats. Green peppercorns pair well with dishes that are light and fruity. Use them in salads, steaming veggies, salsas, and sauces.
|Shelf Life:||1.5 Years.|
|Basic Prep:||It is ideal to use freshly ground spices. Place the Black Peppercorns in a cheese cloth bag and boil in a stew or soup. Remove the bag before serving. Also, pepper loses flavor with prolonged cooking, so add it towards the end.|
|Ways To Use:||Use this Green Peppercorn for a softer, sweeter black pepper flavor. Use in dressings, vinaigrettes, sauces, and marinades.|
|Cuisine:||American, Asian, European.|
|Country of Origin:||India.|
|Taste & Aroma:||Hot, Pungent.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|