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Green peppercorns were used as a substitute for clear black pepper in Europe. But when regular deliveries of black pepper to Europe began in the 16th century, green pepper practically ceased to be used. Now, this spice is mainly used in traditional cuisines. Green peppercorns are now used by chefs in the preparation of many dishes.
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Green peppercorns have a penetrating, painted aroma, similar to a mixture of cubeba pepper and nutmeg. This spice has a light taste, giving the food to which it is added, a light aroma. Often, green pepper is dried over fire until it gets its spicy smell and taste.
Green peppercorns in the form of spices are mainly used in Spanish, Arab, West and North African national cuisines.
Green peppercorn seasoning is used in classic dishes such as coffee and African peanut soup, Senegalese fish with rice and in types of Spanish cuisine. It finds applications in the kitchen for meat, vegetables, drinks, soups, rice, cereals and fish, being added as such. It combines well with turmeric, coriander, cumin, hot peppers, mustard, cardamom, black cardamom, nutmeg, juniper, bay leaves, cloves.
Country of origin Ecuador
Processed in Portugal
Packed/shipped from Romania
| Weight | 3.5oz=100gr, 14oz=400gr, 1kg, 20kg |
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