Description
Green peppercorns grow on the same vine as black ones, and ours are from India, where that vine is native. They're picked before the berry ripens and dried quickly to hold the color, which gives them a milder, fresher, more herbal edge than black pepper has.
Soak them in warm water for a few minutes and they plump up soft enough to crush with the back of a spoon – the classic move for a cream sauce over steak or duck. Used dry, they're good crushed into pâtés and terrines, or sprinkled over fish and pork.
Ingredients
Whole dried green peppercorns.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
