Green Pepper from Orlandosidee

Piper nigrum — unripe peppercorns, freeze-dried for fresh aroma

Picked before full ripeness, our green peppercorns preserve the vine’s fresh, herbal brightness with a gentle, clean heat. Cultivated on mineral-rich volcanic soils and freeze-dried in France (“shock-dried”), they rehydrate quickly and keep their vivid flavor—ideal for classic green pepper sauces and delicate dishes.

• Botany: Piper nigrum • Family: Piperaceae
• Form: freeze-dried whole berries (rehydratable)
• Profile: fresh, green-herbal, lightly fruity; tidy, non-harsh heat
• Best for: green pepper sauce, steaks, poultry, seafood, creamy dishes

Aroma & Taste

Brisk and grassy with hints of citrus peel and young fruit. Compared with black pepper, the heat is milder and cleaner, so flavors read bright rather than pungent.

Culinary Uses

• Steak au poivre (green pepper sauce): rehydrate, crush, bloom in butter, then deglaze with stock/cream.
• Seafood & poultry: finish scallops, salmon, chicken supremes; great with lemon butter.
• Vegetables & pasta: asparagus, mushrooms, potato purée, cream sauces, fresh cheeses.
• Dressings: crack into lemony vinaigrettes for lift without harshness.
• Desserts (a pinch): strawberries or citrus compotes for a subtle, spicy note.

How to Use

• Rehydrate: soak 10–15 min in warm water, stock or cream; drain, then lightly crush.
• Crush, don’t powder: mortar & pestle or a mill on coarse/medium to keep bright flavor.
• Bloom gently: warm crushed berries 10–20 s in butter/oil; add liquid promptly.
• Timing: add late or at the table to preserve fresh top notes.

Dosage & Kitchen Ratios

• Sauces (rehydrated): 1–2 tsp crushed per 250 ml (1 cup) cream/stock.
• Finishing: 1/4 tsp lightly crushed per portion.
• Soups/stocks: 8–12 whole berries per 1 l (4 cups); remove before serving.

Pairings

Shallot, garlic, butter, cream, brandy/white wine, lemon zest, tarragon, dill, parsley; proteins like steak, chicken, veal, salmon and scallops; vegetables such as asparagus, mushrooms and potatoes.

Ingredients & Allergens

Ingredients: Green peppercorns (Piper nigrum), freeze-dried.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. After opening, reseal promptly. Rehydrated berries should be used immediately.

Notes for Professional Buyers

Packaging and pricing for restaurants/hotels available on request.

FAQ

Do I need to soak freeze-dried green peppercorns?
For sauces, yes—rehydration keeps texture tender and flavor bright.

Can I swap brined for freeze-dried?
Usually—use brined whole or lightly crushed; adjust salt as brined berries add salinity.

Is green pepper milder than black?
Generally yes—aroma is fresher and the heat reads cleaner and less pungent.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de