Green Mysore Peppercorn
These green peppercorns from Mysore, India are true peppercorns that evolve from the plant family Piperaceae. A product of the black peppercorn, these are the unripe berries of the same vine that are picked before matured.
Green peppercorns are the spiciest of all the peppercorns. They produce an immediate hot sensation that lingers for quite some time but is clean and fresh. You can use green peppercorns in place of black or white ones if you desire that extra kick.
Flavor of Green Mysore Peppercorn
The spiciest of all peppercorns, these have a clean, fresh, lingering heat and pair well with most herbs and spices.
Uses of Green Mysore Peppercorn
Replace black pepper to add zest and heat. Grind in a peppermill. Add whole to stocks, stews, soups, and marinades. Try in both sweet and savory dishes.
Green Mysore Peppercorn Recipe
For 5 T of mix: Crack 1 T green peppercorns, white peppercorns, black peppercorns, and Szechwan peppercorns into an extra coarse powder and mix with 1 T kosher salt