Product Description
PURPOSE
WHAT IS IT?
Made from the unripe drupes that are used for black and white pepper, green peppercorns are immature when picked. Sulfur dioxide, freeze drying, pickling, or canning prepations are used in order to preserve the green color that otherwise oxidizes to brown.
EXPERIENCE
The flavor is remenicent of fresh pine with hints of resin and camphor. There are slight notes of hops, similar to those in a hoppy beer. The flavor isn’t as spicy as black pepper, nor as pungent, instead it’s bright and piquant
CULINARY GEOGRAPHY
TRADITIONAL USES
- Cracked and ground they can be added in nearly any savory recipe.
- Medicinally used to aid digestion.
- Used in Thai curries
- Pickled peppercorns
IMPROVISATIONAL ‘RIFFS’
- Creamy Things Without Black-Pepper Bite: Mashed potatoes, Alfredo, Cauliflower purée
- Chicken Seasoning, Not Rub
- Fish Without Lemon For fish that already has acidity: Use ground green peppercorn instead of citrus
- Finish scrambled eggs or omelets with: Salt, Butter, Light dusting of ground green peppercorn
THE BACKSTORY
Green peppercorns have a milder but more complex and fresh flavor than most other peppercorns. These little darlings of the pepper family are the only perishable peppercorn that needs to be freeze dried or pickled to survive transportation. They can be sliced or chopped, or eaten whole, something you might not try that with black pepper!
AKA
Arabic: فلفل أخضر مطحون
Chinese (Simplified): 绿胡椒粉
Chinese (Traditional): 綠胡椒粉
French: Poivre vert moulu
German: Gemahlener grüner Pfeffer
Hindi: पिसी हुई हरी मिर्च
Italian: Pepe verde macinato
Japanese: 挽いたグリーンペッパー
Korean: 간 그린 페퍼콘
Portuguese: Pimenta-verde moída
Russian: Молотый зелёный перец
Spanish: Pimienta verde molida
Turkish: Öğütülmüş yeşil biber
Dutch: Gemalen groene peper
Greek: Τριμμένο πράσινο πιπέρι
Polish: Mielony zielony pieprz
Thai: พริกไทยเขียวบด
Vietnamese: Tiêu xanh xay
Hebrew: פלפל ירוק טחון
Swahili: Pilipili kijani ya kusaga
Malay: Lada hijau kisar
Indonesian: Lada hijau bubuk
Filipino (Tagalog): Dinurog na berdeng paminta
Ukrainian: Мелений зелений перець
Bengali: গুঁড়ো সবুজ মরিচ
Romanian: Piper verde măcinat
Czech: Mletý zelený pepř
Hungarian: Őrölt zöldbors
Finnish: Jauhettu vihreä pippuri
Swedish: Malen grönpeppar
Norwegian: Malt grønn pepper
Danish: Stødt grøn peber
Slovak: Mleté zelené korenie
Serbian: Mleveni zeleni biber
Croatian: Mljevani zeleni papar
Bulgarian: Смлян зелен пипер
Estonian: Jahvatatud roheline pipar
Latvian: Malti zaļie pipari
Lithuanian: Malti žalieji pipirai
Icelandic: Malaður grænn pipar
Persian (Farsi): فلفل سبز آسیاب شده
Urdu: پسا ہوا سبز مرچ
Tamil: அரைத்த பச்சை மிளகு
Telugu: మెత్తగా చేసిన ఆకుపచ్చ మిరియాలు
Kannada: ಅರೆದುಕೊಂಡ ಹಸಿರು ಮೆಣಸು
Malayalam: അരച്ച പച്ച കുരുമുളക്
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