AKA, the “King of Spices”. There are many different types of pepper. Peppercorns are fruits that all come from the same vine, but are grown in different regions, allowed to ripen to different maturity, dried, brined, or processed in a unique way. All of these things give the pepper it’s unique flavor.
Green peppercorns are unripe black peppercorns. They are usually stored in brine or vinegar and are bright green. The type you see here is dried green peppercorns.
Taste: Fresh, herbaceous notes, not as hot as black or white pepper.
Look: Bright green, imperfect spheres.
Smell: Usually a slightly fermented smell since they are often preserved in brine.
Use in sauces, fruits, salads, and vegetables.
Pairs well with dill, ginger, lemon peel, onion, and rosemary.
- Buy whole kernels and grind yourself with a pepper-mill. Black pepper already ground can have olive pits in it to add weight. Not a health risk, but olive pits are not spices.
- White, green, and red pepper are from the same vine as black pepper, just picked at different stages of ripeness for a different flavor profile.
- Tellicherry is a very high quality of Malabar (black) pepper from the southwestern coast. They are more moderate in heat than other peppers but have an intense flavor with citrus notes.
- Stimulent and a diuretic
- Prevents coughs, asthma, and colds
- Aids indigestion and constipation
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.