Green Peppercorn
Peppercorns harvested young from the Piper nigrum vine, before they ripen and darken. They taste fresh and mildly tangy, with a herbaceous green note like crushed pepper leaf, and a heat noticeably gentler than black pepper.
Their soft texture is part of the appeal: the berries stay more yielding than black peppercorns, so they crush easily and fold into a dish rather than sitting in it as hard specks.
How to use it
They belong in creamy sauces above all, the classic steak au poivre vert, and they work through marinades, on meats and seafood, and with vegetables. Use them whole, lightly crushed or ground. Technique tip: crush them with the flat of a knife rather than grinding, and add them to a cream sauce in the last two minutes. Long simmering dulls the fresh green note that distinguishes them from black pepper in the first place.
Details
| Ingredients | Green Peppercorns. |
|---|---|
| Botanical name | Piper nigrum. |
| Plant part | unripe berry. |
| Sizes | 80g jar, 400g pouch and 1kg pouch. |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
Fresh Peppercorns, Poivre Vert, Grüner Pfeffer, Pimienta Verde, Pepe Verde, Yeşil Karabiber
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