Green Peppercorns are from same plant as black peppercorns, picked before they are ripe and soaked in brine. They have a slightly milder heat.
Pepper is the perennial climbing vine of the family Piperaceae indigenous to the Malabar Coast of India, or the hotly pungent spice made from its berries. One of the earliest spices known, pepper is probably the most widely used spice in the world today. Pepper early became an important article of overland trade between India and Europe.
It became a medium of exchange, and tributes were levied in pepper in ancient Greece and Rome. In the Middle Ages the Venetians and the Genoese became the main distributors, their virtual monopoly of the trade helping instigate the search for an eastern sea route. The plant is widely cultivated throughout Indonesia. It has been introduced into tropical areas of Africa and of the Western Hemisphere.
Whole peppercorns, when ground, yield black pepper. White pepper is obtained by removing the outer part of the pericarp. The outer coating is softened either by keeping the berries in moist heaps for 2 or 3 days or by keeping them in sacks submerged in running water for 7 to 15 days, depending on the region. The softened outer coating is then removed by washing and rubbing or by trampling, and the berries are spread in the sun to dry. Whole white pepper can also be prepared by grinding off the outer coating mechanically. The flavor is less pungent than that of black pepper.
Green Peppercorns is available in 20 lb bulk bag, 15 lb bulk bag, 10 lb bag, 4 lb Jug, 11 oz., 6 oz., 2 oz. sizes.
At A1 Spice World we take pride in the freshness of our product. All of our herbs, spices and seasonings come in freshness sealed and attractive clear plastic bottles. For bulk pricing on bulk spices contact us here or call 516-801-2132.