Oh how I adore a good green peppercorn sauce. Over a juicy steak, on top of a fillet of fish, oh the options abound!
We found a lovely little can of green peppercorns in brine recently. These little peppercorns pack a peppery punch - say that three times fast. Not clear-your-sinuses-hot though, after a few bites the "pepperness" starts to mellow and you are left with hints of anise and fruit.
Here's an interesting little tidbit: peppercorns - green, white, pink, black - all come from the same plant, but each is harvested and handled in a different manner. Green peppercorns are harvested when the berries are very young, then packed in brine. They have a fresher flavor and are not as penetrating as white or black peppercorns.
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