Green, white, and black peppercorns are the fruit of the Piper nigrum plant. Their differences in color and flavor is a result of when they are picked and how they are processed. Green peppercorns are picked before they are mature and are freeze dried to preserve their color. They have a bright, piquant flavor and can be crushed by hand. Green peppercorns are not as hot as their counterparts but rather have a fresh, herbaceous quality that pairs well with sweet spices such as bay, ginger, and lemongrass. Try using in cream sauces and coconut broths, on roasted vegetables like sweet squashes, raw vegetable salads, and with pork.
Origin: Sri Lanka
Certified Organic by QAI, Inc.