Description
Green Peppercorns come from the same plant as black peppercorns, just picked while they are immature
Producing a lighter flavour without removing the peppiness
Harvested from the mountainous, densely forested area of central Sri Lanka. Known for its bounty of teas and spices
Usually offered in brine or vinegar, for me though this process removes the fine inherent flavour of the green pepper.
Freshly ground green pepper seasons pork, chicken, seafood, fish or veal. It is a must in a real French pepper sauce. Try fresh strawberries, a ripe pineapple or mango discreetly flavoured with ground Sri Lankan green pepper - a truly exceptional taste
Grown in Sri Lanka
Nutrition Facts Green pepper
Amount Per 100 grams
Calories 251
Total Fat 3.3 g
Saturated fat 1.4 g
Polyunsaturated fat 1 g
Monounsaturated fat 0.7 g
Sodium 20 mg
Total Carbohydrate 64 g
Dietary fibre 25 g
Sugar 0.6 g
Protein 10 g
Packed in Unit that handles - MUSTARD - CELERY - SESAME
Quick Reference
What is it?: Organic green peppercorns harvested young in the mountainous forests of central Sri Lanka.
Flavour: Light, fresh and gently peppery with more green character than mature black pepper.
Common uses: French pepper sauce, pork, chicken, fish, seafood and fruit dishes.
Pairs well with: Cream, veal, strawberries, mango and pineapple.
Compare with: Fresher and less forceful than organic black peppercorns; unlike brined green pepper, these retain their dry spice aroma.
Substitute: Organic black peppercorns for stronger heat.
Storage: Keep sealed in a cool, dry place away from steam, moisture and direct light. Whole peppercorns retain their aroma longer than ground pepper; close the pack promptly after use.
Good to know: Green peppercorns are the immature berries of the same pepper plant that produces black pepper.
