Fuquay Spice and Tea
Peppercorn, Green, whole
Price:
$3.63
Size
Price:
$3.63
Green peppercorns are the unripe fruits of the same tropical vine that table ground pepper comes from. In contrast to black peppercorn, green peppercorns have a milder, fresher flavor with less “bite” to the tongue.
Whole green peppercorns are commonly used in French cuisine, especially in sauces and in pickling brines.
Origin: India
Green peppercorns are the key ingredient in traditional peppercorn sauce. Use whole or cracked in cooking.
Recipe to try
Fennel & Tomato Coconut Vegetable Stew with Peppercorn, Green, whole
Serves: 4
Ingredients
- ¼ teaspoon Peppercorn, Green, whole
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 cups thinly sliced fennel bulb
- 2 cups cherry tomatoes, halved
- 1 tablespoon neutral cooking oil
- 1 can (13.5 oz) unsweetened coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons chopped fresh cilantro
Method
- Finely grind the peppercorns before measuring.
- Mix the featured seasoning with the olive oil and lemon juice.
- Heat the neutral oil in a large skillet over medium heat. Add thinly sliced fennel bulb and cherry tomatoes, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Add the coconut milk, chickpeas and broth. Simmer for 10 minutes. Stir in the seasoning mixture and cilantro before serving.
Flavor profile and pairings
Flavor: fresh, bright pepperiness.
Try it with: grilled vegetables, eggs, meats and salad dressings.
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