YOUNG, LAID-BACK HEAT
Green peppercorns are black peppercorns, but younger and cuter. They’re harvested from the piper nigrum plant before they reach maturity, and these ones from K. Kalustyan’s famous New York City store are air dried so they keep their colour and freshness.
Green pepper has a cleaner, more verdant and vegetal flavour, and add unique, clean heat to curries and stews. They’re mild, soft and bright when added to eggs and goat cheese, but their most famous application is as the base ingredient of the sauce in Steak au Poivre.
Kalustyan’s green peppercorns can be grinder-cracked for a traditional pepper application, or soaked in hot water to re-capture their youthful softness. Either way, they’re a charming, relaxed antidote to your black pepper blues.