Green Peppercorns

Green Peppercorns
Great Deals on Green Peppercorns! Buy Now Chile Peppers: Ancho Chile Powder Cayenne Pepper Chile de Arbol Chipotle Chiles, Whole Chipotle Powder Crushed Red Pepper Habanero Powder Hungarian Paprika New Mexican Chile Powder Paprika: Hungarian Smoked Other Spices: Bay Leaves Cinnamon Coriander, Whole Cumin Seed Garlic, Ground Mexican Oregano Onion, Ground Other types of Peppercorns Peppercorns Black Blends Green Pink White Sea Salts Turmeric	Green peppercorns are a perfect union of fresh flavors & aromas and peppercorn flavors & aromas. They have that fresh crisp flavor of just picked herbs such as parsley, but with the fiery kick of freshly ground pepper. Green peppercorns are the still unripe berries of the peppercorn vine, Piper Nigrum. These immature peppercorns are picked while still green, quickly steamed, and air dried. This preserves their uniform green color and fresh pepper taste.
	Cooking With Green Peppercorns
	Green peppercorns are newer to the American culinary scene, but make a strong impact on the cuisine of those who have discovered them. These fresh tasting peppercorns are nothing new to some other culinary disciplines around the worlds such as in France were green peppercorns are very popular. They are also commonly used in Thai and Western European cooking. Green peppercorns can be substituted in any dish which calls for regular pepper, but they are especially well suited to be combined with vegetables, soups, salads, marinades, creamy sauces, pate, and game. They can be used to make an exceptional meat sauce used with beef or pork. Green peppercorns can be used whole as is, ground, or re-hydrated in any fluid for about a hour. Warm water works well, but so does white wine, liquor, or stock. Substitute dehydrated green peppercorns for brined, or pickled green peppercorns in any recipe.
	Buying Green Peppercorns
	4 oz. for Only $5.47! 8 oz. for Only $9.97! 16oz. for Only $18.47! and


	Green Peppercorn Recipes
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	-Combing green peppercorns, brandy, stock, and cream can make a simple green peppercorn sauce. Green Peppercorn Sauce 1 1/2 teaspoon butter 1 teaspoon crushed green peppercorns 1 teaspoon parsley, chopped 2 ounces brandy or white wine Melt 1 1/2 teaspoon butter in sauce pan (or use it to deglaze a pan), add remaining ingredients, and bring to boil being careful not ignite the brandy. Serve warm. Green Peppercorn Mustard Sauce �This version of a classic French sauce goes well with beef tenderloin, pork loin, saut�ed chicken breast, tuna and swordfish steaks. 3 shallots, minced 2 teaspoons butter 1/3 cup dry white wine 1 tablespoon green peppercorns (re-hydrate dried green peppercorns in a small amount of warm water for one hour prior to use) � cup whipping cream 1 tablespoon Dijon mustard � teaspoon salt or to taste Cook the shallots in the butter in a small saucepan over medium-low heat, until they are soft and translucent, about 4 minutes. Increase heat to medium-high; add the wine and peppercorns (drained). Cook until mixture reduces by half, about five minutes. Stir in the cream and mustard; boil until the mixture reduces slightly, just enough to coat a spoon, about 3 minutes. Season with salt.� Written by John Kessler of Cox News Service and republished in The Chicago Tribune, February 23, 2005 French green peppercorn sauce guideline: In the same pan as the meat was cooked, fry in olive oil or butter, shallots and finely chopped garlic. When they have browned, deglaze the pan with white wine and simmer. Add salt, chopped herbs such as French tarragon, parsley, chives, and of course the ground green peppercorns. Add lots of cream and simmer until the sauce becomes a nice brown color. Serve warm. PEPPERCORN DIP 1 Tablespoon whole green peppercorns 3 Tablespoons skim milk 1 Tablespoon lemon juice 8 ounces soft cream cheese 1/4 teaspoon garlic powder Crush the green peppercorns with a mortar and pestle or between two spoons. Combine all ingredients and mix well. Serve with vegetable. Peppercorn crust Use twice as many green and pink peppercorns as black. Grind into a powder in a blender. Coat meat with honey or olive oil and rub ground peppercorns evenly into food. Peppercorn rub 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon equal parts freshly ground black, white, Green and Pink peppercorns 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 teaspoons grated lemon zest. Olive oil Combine all ingredients; add lemon zest just before use. Rub food with oil and spice mixture. Refrigerate 12 hours.

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