Peppercorns, Green Mysore

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

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