Green Peppercorns

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 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 worlds 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.

Buying Green Peppercorns

4 oz. Green Peppercorns
Only $5.47!

8 oz. Green Peppercorns
Only $9.97!

16 oz. Green Peppercorns
Only $18.47!

and

Green Peppercorn Recipes

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Green Peppercorns Sauce recipes: Click here.

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 by volume. Grind into a powder in a spice mill or 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.

Other green peppercorn recipes: Click here.

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