Green Peppercorns

Dehydrated green peppercorns are easy substituted for peppercorns in brine, or pickled peppercorns, by re-hydrating them in liquid one hour before use.

Warm water works well, but wine, broth, or any other liquid can just as easily be used.

Green peppercorns go especially well with very fresh or fruity tasting foods. Try them ground on salads, steamed vegetables, salsas, and in sauces. Recipes

These green peppercorns have a clean, sharp, but somewhat milder, fruity, or "green" flavor. They have a uniform light- green color with the characteristic aroma and pungent flavor of fresh green pepper.

Green peppercorns are picked when under ripe, steam cooked, and air-dried to preserve the green color.

These green peppercorns from India.

Buying green peppercorns:

Dehydrated green peppercorns starting at only $1.15 per oz!

crushed green pepppercorns

4 oz. Green Peppercorns
Only $5.47!

8 oz. Green Peppercorns
Only $9.97!

16 oz. Green Peppercorns
Only $18.47!

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Green Peppercorn Cooking Hints:

-This kind of immature pepper can easily be crushed just before use, between two spoons or even your fingers.

-Green peppercorns complement game and duck dishes, terrines, creamy sauces and in vinaigrette.

-French, Creole, and Thai cuisine are well-known for their use of green peppercorns.

-Substitute green pepper in dishes that have lively and fresh flavors.

-Dehydrated green peppercorns are easy substituted for peppercorns in brine by re-hydrating them in liquid one hour before use.

Recipes below!

Specs:

Volatile oil content is 3-5%
Piperine content 6-6.5%
Kosher certified!

* We cannot take returns on edible items

Dried green peppercorns are the unripe berries of the Piper nigrum. The plant that produces this fresher tasting pepper belongs to the piperaceae plant family.

Peppercorns come from a woody evergreen vine that can grow up to 11 yards in height and has dark- green, broad, somewhat oval shaped leaves. These vines use aerial roots help them cling to, and climb trees.

Peppercorn plants have small white flowers that bloom in clusters of up to 150 florets and hang down a spike. These flowers then ripen into the little berries that we know as peppercorns.

It takes several years for a young plant to flower and begin to produce fruit (the green peppercorns). Since peppercorn plants prefer a hot, humid, tropical environment, they are mostly produced in India, but also Indonesia, and Brazil.

Three different kinds of peppercorns are produced by Piper nigrum: Black, white, and green.

Green Peppercorn Recipes:

-Combing green peppercorns, brandy, stock, and cream can make a simple green peppercorn sauce.

Green Peppercorn Sauce

1 1/2 teaspoon butter
1 teaspoon crushed green peppercorns
1 teaspoon parsley, chopped
2 ounces brandy or white wine

Melt 1 1/2 teaspoon butter in a sauce pan (or use it to deglaze a pan), add remaining ingredients, and bring to boil being careful not ignite the brandy.

Serve warm.

Mustard Green Peppercorn Sauce

"This version of a classic French sauce goes well with beef tenderloin, pork loin, saut�ed chicken breast, tuna and swordfish steaks.

3 shallots, minced
2 teaspoons butter
1/3 cup dry white wine
1 tablespoon green peppercorns (Hydrate dried green peppercorns in a small amount of warm water for one hour prior to use)
� cup whipping cream
1 tablespoon Dijon mustard
� teaspoon salt or to taste

Cook the shallots in the butter in a small saucepan over medium-low heat, until they are soft and translucent, about four minutes. Increase heat to medium-high; add the wine and peppercorns (drained). Cook until mixture reduces by half, about five minutes.

Stir in the cream and mustard; boil until the mixture reduces slightly, just enough to coat a spoon, about three minutes. Season with salt.�

Written by John Kessler of Cox News Service and republished in The Chicago Tribune, February 23, 2005

French green peppercorn sauce guideline:

In the same pan as the meat was cooked, fry in olive oil or butter, shallots and finely chopped garlic.
When they have browned, deglaze the pan with white wine and simmer.
Add salt, chopped herbs such as French tarragon, parsley, chives, and of course the ground green peppercorns.
Add lots of cream and simmer until the sauce becomes a rich brown color.

Serve warm.

Peppercorn Dip

1 Tablespoon whole green peppercorns
3 Tablespoons skim milk
1 Tablespoon lemon juice
8 ounces soft cream cheese
1/4 teaspoon garlic powder

Crush the green peppercorns with a mortar and pestle or between two spoons. Combine all ingredients and mix well.

Serve with vegetable.

Peppercorn Crust

Use twice as many green and pink peppercorns as black. Grind into a powder in a blender. Coat meat with honey or olive oil and rub ground peppercorns evenly into food.

Peppercorn Rub

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon equal parts freshly ground black, white, Green and Pink peppercorns

1/2 teaspoon dried oregano

1/2 teaspoon salt

2 teaspoons grated lemon zest.

Olive oil

Combine all ingredients; add lemon zest just before use. Rub food with oil and spice mixture. Refrigerate 12 hours.

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