Green Peppercorn

Along with salt, pepper is one of the oldest and most used spices in the world. Green peppercorns are from the same plants as black, but are picked before fully ripe and are typically soaked in brine before drying. Their flavor is slightly crisper and more herbal than black pepper. As a result, they’re preferred in lighter dishes: sauces, salads, dressings, pastas, etc.



Spice Fun Fact: The unripe and less spicy version of black peppercorns, green peppercorns contain a slightly sweet edge and a milder flavor.

Kosher

Origins

Indonesia, India, Brazil, Vietnam, or Malaysia, and USA

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  • Recipes
    • Infused Marinade - Herbal Citrus

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