Ingredient Spotlight: Green Peppercorns in Brine

Ingredient Spotlight: Green Peppercorns in Brine

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Emily Han
Sep 8, 2009
Here's a pungent ingredient we recently picked up from a Thai market. Have you ever cooked with it? This is a sprig of green peppercorns preserved in salt and vinegar. Green peppercorns are the unripe berries of the pepper plant; when dried and oxidized, they turn into the more familiar black peppercorns. Green peppercorns are quite perishable, so they are usually freeze-dried or, like these, packed in brine. They taste fresher and milder than black peppercorns but still pack some heat and a slight tartness from the brine. In Thailand, they are used in curries and stir-fries. We have also seen them used in Indian cuisine and French sauces. We threw some into a vegetable stir-fry but are interested in discovering more ways to use them. Any suggestions? Some recipes from around the Web: • Avocado Soup with Green Peppercorns, from RecipeSource • Meatballs With Green-Peppercorn Sauce, from Simply Recipes • Sherried Turkey Cutlets with Green Peppercorns, from Gourmet • Thai green curry with green peppercorns, from Cuisine.com.au Fresh, green peppercorn vines are not common, but if you have access to them, you can also make your own pickles: • Green Peppercorn Pickled in Brine, from My Diverse Kitchen Related: What's The Deal With Green, Black, White, and Pink Peppercorns? (Image: Emily Ho)
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