Green Peppercorn Whole

If you think pepper is just pepper, green peppercorns are about to change that. They're picked young from the same vine that gives you black peppercorns, before they ripen and darken, then dried whole to lock in everything that makes them different.

What you get is something black pepper can't deliver: milder heat, a fresh herbaceous brightness, and citrusy undertones that lift a dish instead of dominating it.

Green peppercorns are less pungent than black, but not weaker. Just different. The kind of difference that makes a cream sauce, a compound butter, or a vinaigrette interesting. 

The texture is firm enough to crack cleanly under a knife or in a mortar, and the whole berry holds its shape in a sauce without disappearing. Use them crushed, use them whole. Either way, once they hit hot fat, they open up fast.