Spice

Green Peppercorn

A tier

Green peppercorns are underripe berries preserved by freeze-drying, brining, or vinegar packing to keep colour and a fresher, herbal heat. Flavour is brighter and less fermented-woody than black. Common in French pepper sauces and Thai/Cambodian dishes with fresh or brined greens. Crush lightly into cream-cognac sauces for steak au poivre variants; add brined greens to Southeast Asian curries and stir-fries. Rinse brine if salt is high. Dried greens rehydrate in sauces.