Green Peppercorns are harvested before it ripens to maturity, then dehydrated so that they retain their green color and freshness.
Intensity: Mildly spicy
Flavor & Taste: Fruitier, aromatic with piquant flavor, fresh herbal flavor than black peppercorns, but less pungent.
Uses:Used for their mellowness and is preferable in sauces, steamed vegetables, salad dressings, soups, stocks and casseroles.
Note: Used whole as is or, ground, or hydrate in warm water for about an hour.
I brined the peppercorns for use in sauces and dressings. I find the flavor beautiful and full. They bring a special touch like nothing else