Green Peppercorns: Bright, Herbal Heat (Fresh, Brined & Dried)

Green peppercorns are the **unripe berries of *Piper nigrum***, harvested early and sold **fresh**, **brined**, or **freeze-dried**. They taste **herbal, bright, and gently peppery**, with less pungency than black pepper (which is the same fruit dried & oxidized).

- **Serving:** 1 tsp (~2 g dried) or 1 Tbsp (~10 g) brined - **Calories:** negligible (~5–15) - **Notable:** trace fiber & minerals; **sodium can be high** in brined products - Naturally **gluten-free**; vegan

- **Big flavor, low calories** - Gentler than black pepper—adds **aroma without overwhelming heat** - Works in both **savory & creamy** dishes (keeps green color when brined) - Can replace cracked black pepper where a **fresh, green note** is desired

- **Sodium:** brined peppercorns are salty—**rinse & pat dry** before use - **Allergy/sensitivity** to pepper is rare but possible - Don’t confuse with **Sichuan pepper** (a different plant & numbing spice)

- **Steak au poivre (green peppercorn sauce):** sauté shallots & crushed green peppercorns in butter; deglaze with brandy; add stock & cream - **Creamy dishes:** chicken in green peppercorn sauce; **pâtés/terrines** - **Curries & stir-fries:** add whole to **Thai** green curry or smash into pastes - **Seafood & vegetables:** crush with lemon zest & herbs; finish sautéed shrimp, asparagus, mushrooms - **Dried:** **rehydrate** 10 min in warm water/stock; lightly crush before adding - **Storage:** brined jars refrigerated after opening; dried in airtight jar, away from light

Green peppercorns bring lively, herbal pepper flavor with gentle heat—excellent in creamy sauces, meats, seafood, and aromatic curries.