Green Peppercorn Profile
Also known as
Piper nigrum, Blanc Poivre, Kosho, Krishna, Maricha, Pepe, Pepper, Peppercorn, Pfeffer, Pimenta, Pimienta, Piper, Piperine, Poivre, Poivre Noir, and Vellaja.
Peppercorns are the fruit of Piper nigrum plant, an evergreen climbing vine. Black, white, and green peppercorns all come form the same plant, but they are harvested at different times and processed in different ways. Green peppercorns are picked before they are mature and not allowed to dry, thus capturing their green color, and slightly unique flavor. They have a bright aroma, crisp flavor, and uniform green color. Due to the fact that green peppercorns decay rather quickly, they are either pickled in brine or freeze dried to preserve them. The green peppercorns offered by Mountain Rose Herbs have been freeze dried.
The dried whole berries, or crushed.
Traditionally added to food throughout history.
Green peppercorns have a piquant and fresh flavor that suits wild game dishes like duck and geese quite well. They have been used quite liberally in French/Creole and Thai cooking, and can be substituted in any dish that calls for regular pepper. Unlike black or white peppercorns, green peppercorns can easily be crushed between your fingers just prior to use.
Avoid excessive use of black pepper (more than 1 teaspoon per day) if you take prescription digoxin (Lanoxin) or phenytoin (Dilantin). Too much pepper may slow the rate at which the liver clears these medications from the bloodstream.
This information is not intended to diagnose, treat, cure, or prevent any disease.