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Green Peppercorns

Green Peppercorns are harvested and dried before they reach maturity, and hence, have a lighter, fresher, more herbal flavor than black peppercorns.

  • Dark green in color

  • Approximately 3/16 inch in diameter

  • Pungent, herbaceous aroma and taste

  • D'allesandro
    Price: $54.07
    $6.76 / Ounce

    This product will be returning soon!

    Suggested uses

  • French green peppercorn sauce-made with shallots, white wine, cream and mustard-is a classic combination with steak, but try it with pork, chicken or fish as well

  • Add ground or cracked green peppercorns to cracker or flatbread recipes for a flavorful kick

  • Add green peppercorns to garlicky, herb-packed chimichurri sauce for a delicious condiment to accompany grilled steak

  • Basic prep

    Ready to use either whole or ground. Add to taste.

    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.

    Classic recipe

    Pan-Seared Filet Mignon with Green Peppercorn Compound Butter

    Green Peppercorns have a distinctively sharp and green peppercorn flavor. The strong peppercorn flavor is tempered in butter with shallots, horseradish and lemon. In this recipe, The bracing flavors pair perfectly with tender, lean filet mignon and and other rich meats.