All About Brined Green Peppercorns
Milder than black peppercorns, green peppercorns are tart and bright, with notes of juniper and pine.
Brined green peppercorns are the unripened fruit of the Piper nigrum plant that are processed while fresh and packed in a solution of water, salt, and sometimes citric acid. Soft and fleshy, they are milder than their more mature relative, the black peppercorn, with a tart and bright flavor and scents of juniper and pine. They come in two styles, Thai and European: When shopping, be sure to purchase the correct type, because their uses and flavor profiles are distinct.
Thai green peppercorns are jarred still on the vine in a lightly salty brine and retain some of their fresh flavor. Outside of Thailand, they are mainly consumed as a shelf-stable substitute for the fresh kind. They can be nibbled straight from the vine, ground for green curry pastes and the spicy dip nam prik prik Thai sod, or served as a condiment alongside stir-fries and curries.
European green peppercorns are processed in a concentrated brine that gives them a salty, caper-ish quality. We use them in our recipes for Creamy Green Peppercorn Sauce and Pan-Seared Steaks with Brandy and Green Peppercorn Sauce for the heat, textural pop, and salinity they bring.