Green peppercorns have a fresher, milder peppery flavour than black or white peppercorns, and they are not overpoweringly hot.


  • Culinary uses: Used widely in Thai cooking, green peppercorns also complement game and duck dishes, terrines, and creamy sauces.
  • When using green peppercorns that have been pickled in brine, remember to rinse them well before adding to the dish.
  • Dried green peppercorns can be substituted for peppercorns in brine or pickled peppercorns, by rehydrating them in liquid about 1 hour prior to use. Warm water, wine, and vegetable or meat broth all work well.
  • Other uses: Pepper has long been recognised as an ingredient for stimulating the appetite as well as aiding in the relief of nausea. In India it has been used as a medicine for thousands of years to treat anything from paralysis to toothache.
  • Historical uses: In ancient Greece and Rome, taxes were paid in pepper. In the Middle Ages, pepper was used as money and at times was as valuable as gold.

Green peppercorns will keep for a year or more when stored in an airtight container.

  • Botanical name: Piper nigrum ▪ Family name: Piperaceae
  • Native range: Southern India
  • Major producers: India, Indonesia, Brazil, Malaysia, Vietnam, Sri Lanka, Thailand, Cambodia
  • Harvesting: Green peppercorns are picked when the berries are still immature. They can be shade-dried, freeze-dried, or pickled in brine or vinegar.
  • Pepper is a perennial vine indigenous to the Malabar Coast of India, and this area is still reputed to produce the highest quality pepper. Pepper grows best in humid, rainy, tropical areas. The plants start fruiting after about 3 years and continue to do so every third year for up to 40 years. The history of the spice trade is essentially about the quest for pepper. Trade routes were fiercely protected and empires were built and destroyed because of it. In volume and value pepper remains the most important spice

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