Green peppercorns are the **unripe berries of *Piper nigrum***, harvested early and sold **fresh**, **brined**, or **freeze-dried**. They taste **herbal, bright, and gently peppery**, with less pungency than black pepper (which is the same fruit dried & oxidized).
Nutrition (typical)
- **Serving:** 1 tsp (~2 g dried) or 1 Tbsp (~10 g) brined
- **Calories:** negligible (~5–15)
- **Notable:** trace fiber & minerals; **sodium can be high** in brined products
- Naturally **gluten-free**; vegan
Benefits
- **Big flavor, low calories**
- Gentler than black pepper—adds **aroma without overwhelming heat**
- Works in both **savory & creamy** dishes (keeps green color when brined)
- Can replace cracked black pepper where a **fresh, green note** is desired
Considerations
- **Sodium:** brined peppercorns are salty—**rinse & pat dry** before use
- **Allergy/sensitivity** to pepper is rare but possible
- Don’t confuse with **Sichuan pepper** (a different plant & numbing spice)
How to Use
- **Steak au poivre (green peppercorn sauce):** sauté shallots & crushed green peppercorns in butter; deglaze with brandy; add stock & cream
- **Creamy dishes:** chicken in green peppercorn sauce; **pâtés/terrines**
- **Curries & stir-fries:** add whole to **Thai** green curry or smash into pastes
- **Seafood & vegetables:** crush with lemon zest & herbs; finish sautéed shrimp, asparagus, mushrooms
- **Dried:** **rehydrate** 10 min in warm water/stock; lightly crush before adding
- **Storage:** brined jars refrigerated after opening; dried in airtight jar, away from light
Summary
Green peppercorns bring lively, herbal pepper flavor with gentle heat—excellent in creamy sauces, meats, seafood, and aromatic curries.
1. Green Peppercorns
green peppercorns – nezrele bobice crnog bibera (*Piper nigrum*), dostupne svježe, sušene (freeze-dried) ili u salamuri; nježnije, svježije arome i blaže ljutine od crnog bibera
