Green peppercorns


Green peppercorns are the same berry as black – but they are picked earlier, before the berries ripen. This means they have a lighter flavour than black pepper, although the ‘pepperiness’ is unaffected. Green peppercorns are best used in dishes with a short cooking time, as this means they are sure to retain their fresh character, and they are much used in Thai and Vietnamese dishes. In Western cooking they are part of the famous ‘sauce au poivre vert’, which is served to accompany both steak and duck – try this luxurious sauce on a veal escalope or chop for a real treat!


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