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 Creole Breakfast Corn Bread, Irish Rarebit, Advieh-Spiced Persian Meatballs, Sri Lankan Banh Mi, Saffron Poached Leeks, Curried Beef and Tendon with Turnip, Peppercorn Shortbread, Israeli Zaatar Khachapuri, Pepper and Spruce Tip Dirty Martini, 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, Chicken Vindaloo, Piment d'Espelette Fish Stew, Creole Spiced Coleslaw, and Salami Wrapped Melon With Candied Fennel, Anise, Coriander and Pink Peppercorns
1/2 cup is about 1.44 oz
recommmended flavors
Based on Your Taste
