GREEN PEPPERCORNS

Green peppercorns come from the same plant as black peppercorns (Piper nigrum), but they are harvested unripe, before they reach full maturity. As a result, they keep their delicate texture and their fresh, mild aroma. Grown in the tropical regions of Southeast Asia – especially in Vietnam and Indonesia – they are an integral part of both Asian and French cuisine.

Green pepper offers a mild, fresh heat with vegetal and slightly citrusy notes. It is less hot than black pepper and impresses with its delicate texture and lively aroma. These peppercorns bring freshness and lightness to sauces, meat and fish dishes.

Ideal for the classic French "Sauce au Poivre", with steak, fish, poultry or vegetables. Green peppercorns can be used fresh, dried or pickled – pickled peppercorns in particular retain their juicy consistency and fine aroma. Also excellent for marinades, dressings and stews.

Green pepper is harvested unripe, before it turns dark. That is why it tastes fresher and milder than black pepper. Tip: Soak the dried peppercorns briefly in warm water before cooking – this makes them softer and helps them release their aroma into sauces.