Green peppercorn

Poivre vert

What it is

Picked unripe and stopped before it can dry — either brined, freeze-dried or preserved in vinegar. Left on the vine the same berry would become black pepper; caught early it keeps a green, almost herbal freshness instead of heat.

In the kitchen

Crush the brined ones with the flat of a knife straight into a cream sauce. Drying them out defeats the purpose entirely.

Goes with

Cream Duck Beef Butter Thyme Shallot Mustard Beef tenderloin

Same species

Ashanti pepper Black pepper Cubeb pepper Hoja santa Lolot leaf Long pepper

Also used with

Fingerroot

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