Green peppercorns come from India and give a full, robust flavor to food. One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant. Round in shape, the berry (peppercorn) of the pepper plant begins as a green berry and then matures from yellowish tan to red and finally black in color. As the peppercorn matures, three common types of peppercorns are harvested at different times, which are the green, the white and the black peppercorns. The green peppercorns are under-ripe berries, which are generally preserved in brine or pickled. Green peppercorns have a fresh, less intense flavor than the black or white peppercorns. Since the flavor and aroma of peppercorns will not last long after being ground, it is best to keep peppercorns in a whole form and season foods by grinding the peppercorns with a peppermill as late in the preparation process as possible. Once the peppercorns are ground, they will keep their flavor for about four months. Once opened, brine packed green peppercorns should be stored in the refrigerator, where they will keep for about 3 weeks.
Suggested Use: Add Green Peppercorns crushed to sauces and salad dressings. Use them ground in recipes where you desire a lighter pepper note.
Basic Preparations: Pepper is best when ground fresh just before use. Another option is to tie peppercorns in a cheese cloth bag and drop into a simmering soup or stew. Remove spice bag before serving. Pepper loses its flavor during long-cooking periods, so add at the end.
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