peppercorns "green"

Origin & Special Features

Green peppercorns come from the same plant as black peppercorns, Piper nigrum, but are harvested before they reach full maturity. These peppercorns are known for their delicate texture and fresh, less pungent flavor compared to mature, dried black peppercorns. Green peppercorns are traditionally cultivated in tropical regions of Southeast Asia, particularly Vietnam and Indonesia, and are often used in Asian and French cuisine.

Taste & Aroma

The flavor of green peppercorns is more subtle and less pungent than that of black peppercorns. They offer a mild spiciness with a fresh, vegetal, and slightly citrusy aroma. These peppercorns bring a pleasant, green freshness to dishes and perfectly complement sauces and marinated foods. They are softer and juicier than the dried varieties, offering a unique flavor experience.

Application

Green peppercorns are used in many Asian and French dishes, especially in sauces like the classic "Sauce au Poivre" for steak. They are excellent with meat, fish, and poultry dishes, as well as salads, stews, and even as a flavor addition to marinades. Green peppercorns can be used fresh or purchased pickled. When pickled, they retain their fresh flavor and are ideal for preparing sauces or refining dishes.

Health benefits

Green peppercorns have many health benefits, similar to black pepper. It contains piperine, known for its anti-inflammatory properties and aiding digestion. It also supports nutrient absorption by stimulating stomach acid production. Green peppercorns are also associated with antioxidant effects, which can help rid the body of free radicals and boost the immune system.

Ingredients

Green peppercorns