Green peppercorns are true peppercorns of the Piper nigrium flowering vine plant, which originated in India and has been used since prehistoric times. Green peppercorns are really unripe black peppercorns. These are often preserved in brine or vinegar and served in pickled form. In dried form, they don’t last very long and have to be used quickly. They’re commonly found in Thai and other Southeast Asian recipes and have a fresher flavor than their black counterparts.
Used as a spice, a green peppercorn is an under ripe peppercorn berry which is available whole or preserved in a brine and packed in jars. Green peppercorns have a fresh, milder flavor than the black or white peppercorns. Brine packed green peppercorns should be stored in the refrigerator after they are opened, where they will keep for several weeks. The whole peppercorns are often used to add flavor to milder foods such as vegetables (zucchini or artichokes), poultry, or fish. The brine cured peppercorns are commonly served in salads, sauces and dressings.
