Taste and flavour

Green pepper is obtained from the pepper plant. It is a black pepper that is harvested before ripening and is not dried in the sun. Green pepper has a more pronounced fruity flavour, with a note of aromatic herbs.
It contains a particularly aromatic essential oil. One of its ingredients is piperine, a natural substance that determines its spiciness.

Advice for use

– Green pepper is ideal for pepper mixtures in a spice grinder. It is very decorative and gives a fresh note to the pepper mixture.
– Like all the other types of pepper, whole green peppercorns can be crushed in a mortar or ground in a spice grinder.
– When freshly ground, it has an even stronger aroma. It is recommended to grind it immediately before use.
– Green pepper goes well with dill, fennel, fleur de sel (e.g. in a spice grinder), ginger, garlic, Mediterranean herbs, red pepper, parsley, black pepper (e.g. in a spice grinder), chives, lemon zest and onion.

Origin and history

Green pepper is not obtained from a special pepper plant, it is a black pepper that is harvested before ripening. It is a relatively young spice: green pepper only began to be used in the twentieth century, first in French cuisine. For a long time, it could only be bought preserved in brine. Today, it is processed immediately after harvesting and dried in the cold. In this way, it manages to keep the freshness of its aroma for a long time.