Harvested unripe and carefully dried, whole green peppercorns retain their vibrant colour and mild, slightly fruity heat. Unlike black peppercorns, they are boiled to deactivate enzymes, preserving their green hue and fresh, aromatic profile. Ideal for grinding in pepper mills, they add a refined touch to sauces, marinades, and gourmet dishes.

Green peppercorns are picked green and either put into brine or freeze-dried to prevent the enzyme reaction from turning the pericarp black.