Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Green peppercorns.

Green Peppercorns come from the common pepper plant (Piper nigrum), a flowering tropical plant that was originally native to India. India was also the site of the first documented peppercorn use in the 4th century B.C. Experts believe the plant originated in the Southern Indian state of Kerala.

The plant produces tiny berries or "drupes." These berries can be harvested and processed at various stages of their maturity to achieve different flavors and colors. Green Peppercorns are harvested long before they reach maturity, and as a result have a light, aromatic, fresh flavor that is slightly herbal. Their outer surface is smoother than that of black peppercorns, and when dried they have a matte look. They are often canned, preserved in brine or freeze-dried.

Peppercorns have far-reaching cultural and historical significance. Europeans sought them as far back as ancient times, and as a result they often drove exploration and commerce. As early as the Roman Empire, they were bought, sold and taxed. The lure of pepper and other spices brought explorers from all over Europe to India during the Middle Ages and the Renaissance. Peppercorns were sometimes accepted in lieu of money in dowries, taxes and rents.

Green Peppercorns are very popular in French and Western European cuisines, often appearing whole or chopped in sauces, salad dressings, salads, pastas and spreads. Thai cuisine frequently features fresh, unpreserved green peppercorns, including in green curry.

Like black peppercorns, Green Peppercorns are considered a stimulant, and are used to promote appetite and aid digestion, while reducing flatulence. Green Peppercorns are high in iron, vitamin K and antioxidants, and the chemical that gives peppercorns their hot flavor, piperine, may assist in chemical functions within the body.