Green Mysore Peppercorns

Green peppercorns are picked while unripe and quickly dehydrated to preserve the color and sharp, crisp flavor. Milder than black pepper, they are popular in French cooking as well as South Asian curries.


Spice Region
Inline india

The berries of the pepper vine, Piper nigrum, produce green, black, and white pepper, depending on how the berries are harvested. Green pepper is picked before it ripens to maturity, so the flavor is clean and zesty, rather than the hot fruitiness of black pepper. These brittle dehydrated peppercorns can be used whole in fish dishes and marinades, or easily pulverized for cream sauces and curries.

Recipes featuring this spice

Related products

Considered the finest pepper in the world, these extra-large berries come from the Malabar coast of India. They’re left on the vine... Size Options
$4.47 Glass jar, 1/2 cup (wt. 2 oz)
These creamy white peppercorns are grown on the island of Borneo, known for producing some of the world’s most robust pepper. White... Size Options
$5.59 Glass jar, 1/2 cup (wt. 2 oz)
These small, dark berries pack an aromatic punch with citrus and pine flavors and quite a bit of heat. Grown in Indonesia’s mountainous... Size Options
$4.47 Glass jar, 1/2 cup (wt. 2 oz)
These fragile, fruity berries are not related to true pepper, but they have a sweet peppery taste that’s wonderful in cream sauces,... Size Options
$6.37 Glass jar, 1/2 cup (wt. 1 oz)