Badia Green Peppercorn Whole, 9 oz

Green peppercorns are unripe Piper nigrum berries with a fresh, herbaceous heat — sharper and brighter than black pepper, without the smoky depth. Whole and freeze-dried, they rehydrate into the soft, popping berries that define French steak au poivre vert and the creamy green peppercorn sauces of bistro cooking.

Common Uses

Crush into a crust for filet mignon or duck breast. Simmer whole in cream, brandy, and demi-glace for steak sauce. Stir into pâté, terrines, and country-style charcuterie. Float in Thai green curry, drop into pickling brines, or muddle into gin cocktails for a peppery lift.

Cuisine Context

Essential to classic French sauce work — sauce au poivre vert, magret de canard, and creamy mustard reductions. In Southeast Asia, fresh green peppercorns season jungle curries and stir-fries; the dried form delivers the same grassy bite when fresh aren't available. Mediterranean cooks crack them over carpaccio, smoked fish, and soft cheeses.

Pro Tip

Rehydrate in warm brandy or stock for 10 minutes before adding to a pan sauce — they plump back to a tender pop and release their full aromatic oil into the liquid.

Ships from Doral, FL.