Green Pepper

Green peppercorns are the unripe berries of the black peppercorn plant (Piper nigrum). Unlike black, white, and red peppercorns, green peppercorns are picked before they have a chance to mature and dry on the vine, giving them a milder, slightly tangy flavor. They are typically sold pickled or canned in brine.

The drying process gives dried green peppercorns a deeper, slightly nuttier flavor compared to fresh green peppercorns, which are mild and tangy. They can be reconstituted in water to regain some of their original flavor and texture, or they can be used in their dried form as a seasoning.

Green peppercorns are often used in Asian, French, and Thai cuisine, either whole or crushed. They add a pop of flavor to sauces, soups, and marinades, and are a key ingredient in dishes like beef stroganoff and green peppercorn sauce. They can also be used as a topping for salads, steak, and vegetables.

Because of their mild flavor, green peppercorns are a popular substitute for black peppercorns in recipes where a more delicate, less pungent taste is desired. They can also be used in conjunction with other types of peppercorns to add complexity and depth to a dish.