Green Whole Dried Peppercorns ~ Piper Νigrum Spice

Origin:Sri Lanka

The Green Pepper comes from the same plant as black and white pepper (Piper nigrum), but the difference lies in the harvest time and processing method. The fruits are picked while still unripe and are flash-dried or frozen to preserve their vibrant green color.

Flavor Profile & Aroma

Green pepper is considered the "freshest" version of pepper:

Taste: It is less spicy than black pepper, with a clean, almost "herbal" flavor.

Aroma: It has intense aromas of fresh grass, pine and citrus fruits .

Texture: Dried beans are slightly softer and crumbly than black beans.

Culinary Uses

Due to its mild character, green pepper does not overshadow the other ingredients:

Classic Sauce: It is the main ingredient for the famous French Sauce au Poivre Vert (green pepper sauce) that accompanies veal fillets.

Seafood & Fish: It pairs ideally with white fish and shrimp, as its freshness highlights the delicate flavors of the sea.

Poultry : Often used in pâtés, terrines and light sauces for chicken or duck.

Brine: You can "revive" it by soaking it in water, wine, or vinegar before adding it to sauces.

Usage Tips

Mill: Prefer to grind it at the last minute so that its volatile aromas are not lost.

Whole: Add whole grains to marinades or soups for a subtle flavor without too much spiciness.

Store in a cool, dark place. Because it is more sensitive than black pepper, it is best consumed within 12 months.

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult your doctor. Always consult a medical doctor before modifying your diet or using any new product.