Green peppercorns have a zestier flavor than black peppercorns. Young, green peppercorns spoil quickly, so they are often brined or dried to preserve them. The brine gives them a delightfully tart and salty flavor, making them especially delicious with fresh seafood. Crush them with the side of a knife and mince them to add intense green peppercorn flavor to sauces and marinades. You can also throw the whole peppercorns into a sauté, for a gentler release of flavor.
Product of Spain.
Ingredients: Green peppercorns, water, salt, citric acid.
Sodium content: 440mg per teaspoon.