Dried green peppercorns

For the production of green peppercorns, black peppercorns (Piper nigrum) are harvested well before they are fully ripe and either pickled in salty or acidic brines or rapidly dried at elevated temperatures or under vacuum. This treatment prevents fermentation and thus the discoloration of the peppercorns. Green peppercorns have a milder heat and a fresh, green flavor. These peppercorns are dried and can be freshly ground or crushed in pepper mills or a mortar and pestle. Green peppercorns season pork, chicken, lobster, crab, and fish.