The Fermented Green Peppercorns start their journey in beautiful Cambodia – the hot and humid climate provides the ideal environment for growing these piquant little pearls. The peppercorns are picked when young and still green. Because of that, they haven’t had an opportunity reach their peak of peppery punch. They’re still a bit spicy mind you. That kick isn’t completely absent. But it is noticeably more muted than its black peppercorn counterparts. It’s its young green state, the peppercorns have lots of bright citrus and vegetable notes like a green tomato, chili, and asparagus.
After harvest, the peppercorns are dried slightly – this isn’t complete dehydration, the corns are still soft and can be eaten without further cooking. At this point, they’re ready for a brine! A dry brine that is… The peppercorns are coated with a handful of fine sea salt, at which point they’re ready for the last step - fermentation! The salted peppercorns are loaded into wood barrels and sealed for several months. During this time, the flavor continues to develop. The peppercorns soften further and become soaked with sea salt. The fermentation process continues and the peppercorns develop complex lactic pickle nuances. After a few months' time, the peppercorns are unloaded, packed into jars, and made their way to us at Lafayette Spices! They’re now ready for your kitchen cabinet!
Made using whole fermented green peppercorn piper nigrum 75%, and salt flower 25%.
Because they don’t have to be ground and can be eaten without cooking, you can use them to the top with just about anything. Use them to garnish a platter of smoked salmon, or even top a bagel. Mix them into a stew or sauce for a peppery burst of flavor. A couple sprinkled with some roasted veggies and pan-seared salmon would be exquisite! Of course, the go-to preparation is for that famous Au Poivre sauce used to smother a peppery filet mignon steak. That same sauce can be applied to grilled seafood, roasted pork, or even vegetable dishes!