Green peppercorns have a fresh picked herb, earthy flavor blended with a peppery bite that is less intense than regular black pepper. Green, black, and white pepper are all harvested from the same plant, at different stages in the fruit’s ripening process.
Dried green pepper is ideal in delicate foods that work best with just a subtle hint of peppery spice, things like goat cheese, fresh eggs, grilled asparagus, and mild white fish. It is well known in French cuisine, especially Steak Au Poivre, a steak with a bright and flavorful brandy cream sauce.
These are whole peppercorns from India. Use them whole, cracked, or ground in a pepper mill. Consider blending them with some of your standard black peppercorns, coriander, or whole allspice for a pleasant spice blend made at home. To rehydrate, soak in any liquid for at least twenty minutes. It is possible to soak dried peppercorns in wine, liquor, vegetable or chicken stock, or water to rehydrate them and infuse them with new flavors.
Use dried green peppercorns quickly to make the most of their fresh flavors.
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