Green Peppercorns

Drain those packed in liquid and use either whole or mash them lightly before using.

Dry green peppercorns should be lightly crushed before using to help release flavor, unless otherwise stated in a recipe.

Although they have a certain tanginess, green peppercorns are less pungent than black or white peppercorns, and they are usually not as hard and are therefore easier to crack or grind.

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Green peppercorns are popular in French, Thai, and Western European cuisines.

If your recipe calls for 'Bruised Peppercorns'; break or crack the whole peppercorns, but don't make ground pepper out of them. The purpose is to help release the flavour and aroma from the inner seeds as well as add texture to a dish.

If you don't have a mortar and pestle, place the peppercorns in a plastic bag and use a kitchen mallet, or rolling pin, or wine bottle, etc., and give them a couple of light whacks. The aim is to gently bruise the spices, yet not completely crush them.

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As with all spices, Peppercorns should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight will reduce their flavor.

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