Green Peppercorns

Green peppercorns are the finest kind of pepper, harvested from the Piper nigrum vine before it ripens. Instead of being sun-dried, they are swiftly dehydrated, retaining their vibrant green color and gently spicy flavor.

Green peppers are more fragrant and have a milder flavor than black peppers, making them suitable for lighter meals. Green peppercorns are a popular component in Thai and Vietnamese cooking.

Use
It can be used dry, salted, in a vinegar brine, or even in vegetable pickle preparation. Vegetables, chicken, salmon, fried rice, eggs, salads, soups, charcuterie platters, goat cheese, fresh eggs, grilled asparagus, creamy salad dressings, vinaigrettes, sauces, or marinades are all great picks.
BONUS TIP: Another technique to use peppercorns is to put them in a cheesecloth bag and cook them in a stew or soup, then remove the bag before eating. Also worth noting is that pepper loses its taste over time, so it's better to add it at the finish of the cooking process.

Notes
◉ Peppercorns should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor.
◉ Ideally, grind them over your food with an appropriate peppermill.