Green pepper, dried

To produce green pepper, pepper berries (piper nigrum) are harvested well before they are actually ripe and either placed in salty or sour brines or dried quickly at elevated temperatures or in a vacuum. This type of treatment prevents fermentation and thus the discoloration of the pepper berries. Green pepper has a lower spiciness and a fresh and green taste. These peppercorns are dried and can be freshly ground or crushed in a pepper mill or mortar. Green pepper flavors pork, chicken, lobster, crab and fish.