Green Peppercorns

Piper nigrum

Origin: India

Flavour: Fruity, citrusy, mild peppery flavour.

Uses: Garnish, salad, curry, pork, chicken, vegetables, fish, brine, pasta dishes, sauces, baked goods.

Dishes: Thai fish curry with green peppercorn, nam phrik thai soht (Thai chilli relish with shrimp), peppercorn shortbread cookies, French pork tenderloin with green peppercorn, duck breast with green peppercorn, savoury brandy sauce with green peppercorn, green peppercorn and red wine sauce, pad kee mao (Thai drunken noodles), green peppercorn and olive loaf.

Compliments: Mustard seed, sage, thyme, rosemary, oregano, paprika, basil, mint, parsley.

Substitutes for Green Peppercorns: Black peppercorn, pink peppercorn, capers.

Green Peppercorns in Brine are an ideal addition to charcuterie platters, fish and seafood dishes and salads. Once opened, keep this delicious spice refrigerated and use within 8 weeks.
Steam Sterilized Green Peppercorns will bring mild pepper notes to your recipes. This process will lengthen the storage time of this flavourful ingredient. Add them to sauces, pâté, Thai influenced stir–fry recipes.