Peppercorn - Green
India / Piper nigrum
Green peppercorns come from the same plant as black peppercorns, and are simply the unripe fruit of the same vine. They pack more concentrated heat than black peppercorns, but lack the complexity of the fully ripened berry. Pair green peppercorns with other robust flavors to complement their fierce nature.
Try with Saffron Poached Leeks, Curried Beef and Tendon with Turnip, Creole Breakfast Corn Bread, Peppercorn Shortbread, Israeli Zaatar Khachapuri, Pepper and Spruce Tip Dirty Martini, Advieh-Spiced Persian Meatballs, Kale Tabbouleh with Ras el Hanout Dressing, Za'atar Lamb Chops, Pickle Jar, Chicken Fried Chicken, Buddha Bowl, General Tso's Chicken, Mummy's Nutty Saffron Rice, Summer Squash Soup, Raw "Couscous" Cauliflower with Almonds, Dried Cherries, and Sumac, Chermoula, Sheng Jian Baozi with Chile Oil, Sri Lankan Banh Mi, Chicken Vindaloo, Piment d'Espelette Fish Stew, Creole Spiced Coleslaw, Salami Wrapped Melon With Candied Fennel, Anise, Coriander and Pink Peppercorns, and Paprika Potatoes
1/2 cup is about 1.44 oz