Green pepper

What is green pepper? 

Green pepper, like black pepper, comes from the Piper nigrum plant, but unlike black pepper, it is harvested in its first ripening phase, before the stone has formed. This early harvest gives it a sweet to piquant, fresh flavour. It has subtle herbaceous notes and retains its green hue.

What is the difference between green and white pepper? 

Green pepper is picked before it is ripe, giving it a mild to spicy, herbal flavour. White peppercorns, on the other hand, are harvested green, orange or red when fully ripe, depending on the quality, and are perfectly formed. The pepper berry is then soaked in cold (to preserve its aromas and flavours) or hot water, so that the pericarp and pulp can be removed by ‘rouissage’ (rubbing the peppercorns together to remove the pulp from around the stone). The peppercorns are then dried, ideally in the heat of the sun. White peppercorns with a beige to dark beige colour have more aroma and flavour than those with a very light colour. Its flavour is more subtle and elegant than that of black pepper.

What does green pepper taste like? 

Green pepper has a fresh, vegetal flavour, with a light, subtle spiciness. Unlike its black counterpart, it has little odour but remains highly aromatic.

When should I use green pepper? 

Green pepper can range in flavour from mild to spicy. Its flavours and aromas develop when cooked or pickled. Unlike other peppers, green pepper does not need to be ground. 

Green pepper is ideal for flavouring sauces, terrines, certain game dishes, duck and poultry. It can also be added to sauces, marinades, vinaigrettes and many meat and vegetable dishes, as well as soups and seafood dishes.

What are the benefits of green pepper? 

Green pepper also has digestive benefits thanks to piperine, which stimulates the production of saliva and digestive juices, making digestion easier and reducing bloating and flatulence. White and red peppers also have benefits. 

See also our range of organic peppers.