Botanical Name: Piper nigrum
Green peppercorns are the unripe fruit of the same plant that produces black and white peppercorns. Unlike black peppercorns, which are left to mature and undergo a drying process, green peppercorns are harvested while still young and green, then either preserved or dried to maintain their fresh, mild flavor. Their milder, less pungent taste than black pepper makes them a unique addition to many dishes, adding a subtle, herbaceous peppery note without overwhelming heat.
In terms of flavor, green peppercorns are fresh and piquant, with a grassy, bright quality that is slightly tangy. While they still retain some of the sharp heat associated with black pepper, their flavor is softer and more delicate, with light citrus and floral undertones. This makes green peppercorns an ideal choice when a dish needs a peppery kick that is less intense, such as in creamy sauces, seafood dishes, or light, fresh salads.
Green peppercorns are commonly available in two forms: fresh (typically sold in brine or vinegar) and dried. Fresh green peppercorns, often pickled, are widely used in French and Thai cuisines. In French cooking, they are a key ingredient in classic sauces like sauce au poivre, often paired with steaks or other rich meats to provide balance. In Thai cuisine, fresh green peppercorns are added to stir-fries, curries, and seafood dishes, where their bright, sharp flavor complements the other bold ingredients.
Dried green peppercorns, on the other hand, are less common but still valuable in cooking. They can be rehydrated before use or ground to impart a milder, aromatic flavor than black or white pepper. When rehydrated, they regain some of their original texture and can be used similarly to fresh peppercorns in dishes like marinades, dressings, or garnishes.