Moulin’s green peppercorns in brine from Madagascar are a key ingredient in so many French dishes – think pâtés, sauce au Poivre vert, and flavored mustards. Picked young, these green peppercorns with hints of fruits and anise will give your recipes complexity and a mild piquancy sure to please. An experiment in sauces for shrimp, steak or pork, and try combining with fruits for a twist on a traditional mostarda to accompany meat dishes.
From Thai to French, these tangy, slightly bitter little peppercorns from Madagascar are used in a wide variety of ways, recipes, and cuisines. Most peppercorns you use are black because they’re the ripe fruit of the black pepper plant. However, green peppercorns are harvested – by hand, no less – when they’re not yet ripe, for a fresher, milder heat that’s zesty and peppery, but more subtle.
To preserve the, they’re packed in a brine of salt and vinegar, which enhances the taste with a great tanginess and bright flavor. Add them anywhere you want to bring in some mild heat and little kick, like in Thai green curries, a salmon dish, green peppercorn sauces for red meat or Indian rice dishes. Or simply serve them with a rustic pate or rillettes for great contrast. The soft yet crunchy peppers add great texture as well as flavor.
After opening the green peppercorns in brine, store in a sealed plastic or glass container in the refrigerator.
Ingredients: Green peppercorns, water, salt.
Availability: Usually ships within 1 business day. The product is non-perishable and can ship via Ground service.
1 Pack, 2 Pack, 3 Pack