Green Pepper
Piper nigrum — unripe peppercorns, dried or brined
Green peppercorns are the unripe berries of the pepper vine (Piper nigrum). Picked while still green, they’re preserved by drying (air- or freeze-dried) or brining/pickling. Compared with black pepper, green pepper is fresher, herbal and milder in heat—perfect for creamy sauces and delicate dishes.
- Botany: Piper nigrum • Family: Piperaceae
- Forms: dried (whole), freeze-dried, brined/pickled
- Profile: fresh, green-herbal, lightly fruity; gentle warmth
- Best for: green pepper sauce, steaks, poultry, seafood, creamy dishes
Aroma & Taste
Bright and grassy with hints of citrus peel and young fruit. Heat is present but softer than black pepper, so flavors read clean and lively rather than pungent.
Forms & Which to Choose
- Dried / freeze-dried: great pantry staple; rehydrate before crushing for sauces.
- Brined/pickled: tender, ready to use whole; ideal for classic green pepper sauces.
Culinary Uses
- Steak au poivre (green pepper sauce): crush berries, bloom in butter, deglaze with stock/cream.
- Seafood & poultry: finish scallops, salmon, chicken supremes or turkey.
- Vegetables & pasta: asparagus, mushrooms, potato purée, cream sauces, fresh cheeses.
- Dressings: stir cracked green pepper into lemony vinaigrettes.
How to Use
- Rehydrate dried berries: soak 10–15 min in warm water, stock or cream; drain, then crush.
- Crush, don’t powder: use a mortar & pestle or a coarse mill setting to keep bright flavor.
- Bloom gently: warm crushed berries 10–20 s in butter/oil; add liquid promptly.
- Brined berries: use whole or lightly crushed; briefly rinse if the brine is very salty.
Dosage & Kitchen Ratios
- Sauces (dried → rehydrated or brined): 1–2 tsp crushed per 250 ml (1 cup) cream/stock.
- Finishing: 1/4 tsp lightly crushed per portion.
- Stocks/soups: 8–12 whole berries per 1 l (4 cups) base; 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).
Allergens: none mandatory in EN labeling for this single ingredient.
Storage & Shelf Life
Dried: store airtight, cool, dry and away from light (best 12–18 months). Brined: keep refrigerated after opening and use within a few weeks.
Substitutes & Notes
No perfect 1:1. For a similar freshness, use a mix of coarsely cracked black pepper with a little lemon zest; heat will be stronger and flavor darker than real green pepper.
FAQ
Do I need to soak dried green peppercorns?
For sauces, yes—rehydration keeps texture tender and flavor bright.
Can I swap brined for dried?
Usually—use brined whole or lightly crushed; adjust salt since 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