Whole Green Peppercorn

Whole green peppercorns are used in various cuisines, especially French, Thai, and Creole, to add a milder, fresher, and more aromatic flavor than black pepper.They can be used whole or crushed in creamy sauces for steak or poultry, stir-fries, curries, seafood dishes, and even to infuse oils, vinaigrettes, and cheeses. Green peppercorns also complement other ingredients like white wine, shallots, and various fruits.  

Culinary uses

Sauces:

They are famously used to make creamy sauces for steak, poultry, and seafood, often combined with ingredients like shallots and white wine. 

Stir-fries and curries:

In Thai and other Southeast Asian cuisines, they are added to curries and stir-fries, often at the end of cooking to preserve their fresh flavor. 

Grilling:

Use whole or crushed peppercorns to season grilled meats, duck, and pork. 

Infusing flavor:

Float whole green peppercorns in a bottle of olive oil or vinegar to infuse the liquid with their flavor. 

Enhancing dishes:

Add them to soups, stews, salads, and pasta dishes.They are also used with goat cheese, butter, and cream-based sauces. 

Desserts:

Try crushing them and adding to fruit sauces, preserves, or even ice cream for a unique twist. 

Garnish:

Sprinkle them on top of dishes like smoked salmon and cream cheese as a fresh garnish. 

How to use

Whole:

Use them whole in sauces, curries, and stir-fries, or place a few in a bottle of oil. 

Crushed or ground:

Crush or grind them to use as a rub, to sprinkle over dishes, or to encrust cheese and other ingredients. 

Rehydrate:

If using dried or freeze-dried green peppercorns, rehydrate them in liquid for about an hour before use. 

Brined:

Use brined versions in dishes, but be mindful that they are saltier and require adjusting your seasoning accordingly. 

Substitute:

Use them as a milder, more aromatic substitute for black pepper, but be aware that their unique flavor will alter the dish.