Ground green pepper "Malabar"
SHORT DESCRIPTION
Green peppercorns differ from black peppercorns in that they are either freshly pickled in salt water or quickly dried at high temperatures or freeze-dried. This is why they retain their original green color.
USE
Due to its delicate and intense aroma, it is excellent for sauces. It is most popular for pepper steak and pepper sauces.
GOOD TO KNOW
Due to its delicate and intense aroma, it is excellent for sauces. It is most popular for pepper steak and pepper sauces.
TASTE
Green pepper is less spicy than white and black pepper and can be described as fresh.
PRODUCTION
Peppers are the berries of the pepper plant, which is native to India (Malabar Coast). Today, the most important growing regions are India and Indonesia. The berries are initially green and turn red when ripe. Green, black, red, and white pepper all come from the same plant. The difference lies in the harvest time and processing: Green pepper is made from unripe, early-harvested berries.
Ground green pepper "Malabar"
Use and application
Due to its delicate and intense aroma, it is excellent for sauces. It is most popular for pepper steak and pepper sauces.
Details
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