Pepper Green Whole – 30g

$3.45

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95 In stock

95 in stock

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Weight
30G

Product description

Green Peppercorns are the unripe berries picked green from the peppercorn plant, it is the same vine that produces the black pepper. Green peppercorns are subtler in flavour than black peppercorns but have a distinct fresh hot bite. They can be used in many savory dishes and are tend to be used more for terrines, pates, or rich food like pork & duck. It is also used as a garnish and in the pepper mill mix. The Spice People carry these pepper products: pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.

 

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Flavour Notes:

Green Peppercorns are the unripe berries picked green from the peppercorn plant, it is the same vine that produces the black pepper. Green peppercorns are subtler in flavour than black peppercorns, but have a distinct fresh hot bite.

Culinary Notes:

Use in-place of black pepper for a more subtle, unique peppery flavour. Lightly crush and add to broths or stock while it simmers or grind in a mortar and pestle or regular pepper grinder to infuse into dishes while cooking or just before serving as a finishing seasoning.

Health Benefits:

Pepper has Piperine compounds that improve the digestion and calms nausea. Also, it is known to have anti-inflammatory, carminative, anti-flatulent properties.

Ingredients:

100% dried Whole Green Peppercorns

Country of Origin:

Grown in India, packed in Australia

Ingredients:

Green peppercorns, green pepper spice, green pepper corn, or dried green peppercorns

How to use

  • Green Pepper can be used as a substitute for black pepper
  • It combines well with both meat and veg
  • Use to season steaks before grilling in place of black pepper for a unique flavour
  • Use to flavour vinegars and oils
  • In Thai cuisine, green peppercorns are used to flavour to sauces and curries
  • Use whole in dishes and remove before serving or grind in a mortar and pestle or pepper grinder to taste

The Spice People FAQs

Black peppercorns are harvested when fully matured and then dried, retaining their black color. White peppercorns are ripened fully and then soaked to remove the outer black husk, resulting in a lighter color and slightly different flavour. Green peppercorns are harvested before they fully mature, giving them a milder flavour and fresher aroma compared to black peppercorns.

Yes, the whole peppercorns can be ground using a pepper mill or grinder to create freshly ground pepper. This method allows you to adjust the coarseness of the grind to suit your preference and ensures maximum flavor and aroma.

Green Whole Peppercorns are suitable for most diets, including vegetarian and vegan diets. However, individuals with specific dietary restrictions or allergies should check the ingredients of spice blends containing Green Whole Peppercorns.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.