Green pepper corns are the unripe counterparts of black peppercorns. They are milder and soft, packaged in salty brine. They are a lovely addition to any cheese platter, soup or sauce.
Pepper corns are native to India and Indonesia. They have been a prized part of the spice trade for hundred of years. Green pepper corns are the under ripened seeds of the Piper Nigrum plant. This is the same species that yield black pepper corns only a few weeks later. Green peppercorns have a fresh flavor with much less spice than black or white peppercorns. These are packaged in brine and are commonly used as part of a cheese platter, or blended into a pate. Their texture and briny flavor makes then an excellent compliment for the soft yet meaty textures and creamy flavors of many varieties of cheeses, and the fatty goodness of pate.
Their soft texture makes green peppercorns perfect for use in sauces, soups and even purees.
If you make pepper steak, or enjoy brining large pieces of meat at home, these green peppercorns are a necessity.
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