Green Peppercorns are the unripe berries of the piper nigrum plant, the same berries as black and white peppercorns. Harvesting before they are ripe gives the peppercorns a different flavour which is common in Asian cuisine, but not so much in European. This is a shame as the flavour is aromatic and a bit spicy – perfect for adding great flavour to your dishes.
Green Peppercorns are great for using with meats (a green peppercorn sauce is a wonderful thing!). Flavour cream sauces, vinegars and marinades with fresh, green flavours that have a pleasant pepperiness in the background. Use in many Asian dishes, especially those from Thailand, to get an authentic taste of the region. Why not add some to the water when poaching foods such as fish and meat to infuse the flavours. Green Peppercorns can go pretty much anywhere black peppercorns can, so their uses are nearly endless! Other peppercorns we have include Tellicherry Black Peppercorns, Black Peppercorns, White Peppercorns, Pink Peppercorns and a 5 Pepper Mix.
As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!
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Nutritional Information/ 100g
- Energy/kcal – 251
- Energy/kJ – 1050
- Protein (g) – 10.39
- Fat (g) – 3.26
- of which Saturates (g) – 1.392
- Carbohydrate (g) – 63.95
- of which sugars (g) – 0.64
- Fibre (g) – 25.03
- Sodium (mg) – 20
- Salt (g) – 0.05
ADDITIONAL INFORMATION
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Celery
- Mustard
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
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