Green pepper has a mildly peppery aroma and is slightly hot. It is often used for pepper sauces, as even the dried berries soften again when cooked and can be eaten.
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Pepper is probably the most commonly used spice in the world. Green pepper is produced by cooking the freshly harvested and still unripe pepper berries. This destroys an enzyme that gives black pepper its characteristic colour.
Green pepper has a mild peppery aroma and a slight pungency. It is often used for pepper sauces, as even the dried berries soften again when cooked and can be eaten. Green pepper tastes excellent with Thai dishes, as well as with game, duck, cheese, terrines, beef steak and all cream sauces.
The whole grains are suitable for grinding in a mill, but can alternatively be crushed in a mortar. The ground pepper is ideal for seasoning. If you want to eat the peppercorns, they should be cooked in liquid over a low heat for at least half an hour.
Pepper cream sauce
Mildly peppery, subtle spiciness
Almost all spices