Green Peppercorns
Ab CHF 11.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Green peppercorns are the unripe fruits of the pepper plant and bring a fresh, herb-like seasoning with them. Their taste is lively, grassy and slightly resinous – with noticeably less heat than black pepper.
- Category: pepper, whole
- Taste: Fresh, herby, mild-spicy
- Use: pepper sauces, cream dishes, steaks, terrines, fish, pickled vegetables
- Format: 40 g jar / 200 g pouch
My tip: I crush the peppercorns in a mortar and add them to a cream sauce with veal or beef. In a pepper steak they bring spice and freshness without overwhelming the dish.
Origin & Story
Piper nigrum
Green peppercorns are the young, unripe fruits of the same climbing vine that also yields black and white peppercorns. Their origin lies on the Malabar Coast of southern India – where pepper has been cultivated for over 4,000 years. Only in the 19th century did these green fruits enter French haute cuisine as an ingredient in their own right, especially in the classic pepper sauces of Burgundy.
Highlights
Freshly harvested, green peppercorns keep their vegetal, spicy aroma profile: lively, grassy and pine-like with resinous nuances. Compared with black pepper their heat is restrained, more fresh and herby – ideal for freshening up creamy dishes or pale proteins without dominating them. They bring subtle spice and fine bursts of texture.
Quality
Our green peppercorns are carefully harvested while green in India and gently air-dried – entirely without sulphuring or preservation and free from colour loss. Only evenly green, undamaged berries reach the market. Their shelf life is limited – which is why I advise dosing them fresh.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use them myself, every day.
Tip from Tobias Funke
"I lightly crush green peppercorns in a mortar and add them to a cream sauce – especially with veal, beef or poultry. In my version of the pepper steak they bring freshness and spice without dominance."
Recommended use
- Pepper sauces, cream dishes, steaks
- Terrines, pâtés, fish
- Pickled vegetables or peppered gherkins
Recipe idea
Green pepper steaks with cream sauce
View recipe
Origin / Ingredients
India.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Ingredients
green pepper
Additional information
| Weight | 0.04 kg |
|---|
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