Peppercorns

Green peppercorns are produced from soft, unripe peppercorn berries and have a fruity flavor that is described as piquant and fresh, combined with an aroma that is bright and lively. Green peppercorns are common in Thai cuisine and complement both duck and game.

Like pink peppercorns, these rare and expensive berries aren't true peppercorns, but rather dried flower buds that carry a slightly less piercing flavor than lemon or anise but leaves an exciting numbing on your tongue. Best as a mixture or infusion for asian dishes. Toast Szechwan peppercorns briefly in a hot pan before using.

Mixing Black Tellicherry and White Muntok Peppercorns is a traditional practice and popular blend in Northen Europe. This mix is great on potatoes or pasta dishes, also goes well with pork roast and chicken stews.