Green peppercorn: Aroma and its culinary uses
The green peppercorn is much fresher and fruitier compared to the other colors. It is less spicy than black and white pepper. It is ideal for seasoning fish dishes as well as white and red meat. Think of the traditional Italian cuisine dish, the famous Filetto al Pepe Verde, or the many other dishes made with vegetables or vegetable soups. Green pepper goes with all of them.
Dried green pepper has become in recent years more prevalent in European cuisine. A usual household application is to mix it with other varieties in a pepper mill. Many people even add allspice grains to the four pepper types (white-black-red and green) to create the famous Creole blend.
The chefs of the French cuisine have also refined this spice with vanilla. You can also buy this exclusive mixture in our on-line shop under the name BORNEO.
In South America, they mix green pepper increasingly in Barbecue mixtures.
The green pepper has a mineral aftertaste and is therefore ideal in combination with olive oil on your steak. It tastes a little hot, is easy to grind, and is a universal spice. You can use it alone for simple aromatic preparations.
The production of green pepper
In contrast to black and white pepper, they harvest green pepper in an immature state. The next production step is to destroy the enzyme responsible for the black coloration. Therefore the pepper takes a bath in boiling water. Only after that bath, the stone fruits dry in a vacuum drying high-temperature furnace. This particular drying procedure obtains the green color of the pepper.
Storage of Spices
To store the green peppers optimally, avoid direct sunlight, and extremely humid places. Store it in glass containers with screw caps.
