Green Peppercorns

Green peppercorns are the still unripe berries of the peppercorn vine, Piper nigrum. These immature peppercorns are harvested while still green, quickly steamed, and air dried. This preserves their uniform green color and fresh pepper flavor.

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 world such as in France where 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 hydrated in any fluid for about an 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.

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Green Peppercorn Recipe Links

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