Green PeppercornGreen peppercorns are the unripe seed-covered berries of an evergreen climbing vine native to India, whose color can range from dark green, when unripe to yellowish-green, when overripe. Two types of green peppercorn exist: "fresh" or "picked", which is naturally fermented in brine for about 10 days, then rinsed to remove the excess surface salt and packed in jars; or "frozen" or "processed", which has similar colors as the fresh peppercorns but is not fermented and thus contains more brine.
Green peppercorns can be used whole, crushed, or coarsely ground. They are often added to marinades for pork and beef, but may also be used in spicy Thai and Vietnamese dishes. They are available as dried flakes or in brine packed in jars or cans. Green peppercorns will keep for about one year if frozen, two to three years if kept dry and refrigerated and four years if pickled and kept refrigerated.
Green peppercorns, usually preserved in brine or vinegar, are used to add flavor to certain dishes. They have a fresh, milder flavor than the black or white peppercorns. Green peppercorns may be combined with soy sauce and dark sesame oil as a marinade for beef skewers in Japanese cooking. In Provence, green peppercorns are soaked in vinegar and used as a seasoning for "poulet au citron", lemon chicken. The brine-cured peppercorns are commonly served in salads, sauces, and dressings.
Green peppercorns can be crushed or finely ground into coarse grains. They are generally added to marinades for pork and beef, as well as to stuffings for poultry. Green peppercorns can be used in Thai and Vietnamese cooking as a cooking ingredient or an ingredient of nam phrik.
They are available as dried flakes or in brine packed in jars or cans. Green peppercorns will keep for about one year if frozen, two to three years if kept dry and refrigerated and four years if pickled and kept refrigerated.
It is most popularly used as a spice. For example, green peppercorns are often added to salads or sauces. Its flavor resembles black pepper but is milder with a slightly fruity or floral, yet pungent taste. The green color of the unripe berries derives from the presence of chlorophyll, which disappears as they mature.