From Thai to French, these tangy, slightly bitter little peppercorns from Madagascar are used in a wide variety of ways, recipes and cuisines. Most peppercorns you use are black, because they’re the ripe fruit of the black pepper plant. However, green peppercorns are harvested – by hand, no less – when they’re not yet ripe, for a fresher, milder heat that’s zesty and peppery, but more subtle.
To preserve the, they’re packed in a brine of salt and vinegar, which enhances the taste with a great tanginess and bright flavor. Add them anywhere you want to bring in some mild heat and little kick, like in Thai green curries, a salmon dish, green peppercorn sauces for red meat or Indian rice dishes. Or simple serve them with a rustic pate or rillettes for great contrast. The soft yet crunchy peppers add great texture as well as flavor.
After opening the green peppercorns in brine, store in a sealed plastic or glass container in the refrigerator.