Description
- Green peppercorns are the same fruit as black peppercorns, both are from the Piper nigrum plant. The difference is that green peppercorns are harvested at a different stage of ripeness. Instead of being dried in the sun like black peppercorns, they are dehydrated quickly to preserve their color. Because they are the same as black peppercorns, much of their history remains the same
- The flavor of green peppercorns is milder than that of black peppercorns, which are noticeably hotter. This makes them great for avoiding the heat of black pepper, while still getting the flavor. The green peppercorns’ flavor is also more complex than those of black or white peppercorns, with fruity notes that are not present in either of the other forms.
- Green peppercorns can provide significant amounts of vitamins C and K
- Like black peppercorns, green peppercorns are decent sources of both iron and calcium
- Green peppercorns contain antioxidants that can help to prevent serious diseases by deactivating free radicals
Color:Green Peppercorn
Green peppercorns are a common ingredient in French dishes and show up in classic French recipes like steak au poivre. They work well in creamy sauces. In addition to their use in French cooking, they show up a lot in Thai recipes. They are not as well known on the American culinary scene, but have begun to draw interest from chefs and foodies recently.
