Green pepper

Green pepper is the unripe fruit of the Piper nigrum plant, from which black, white and red pepper are also obtained. They are harvested while still green and unripe, then dried or preserved in brine to preserve their fresh flavor and juicy texture.

Green pepper has a milder, fresher and slightly spicy taste compared to black pepper. It is distinguished by subtle herbaceous and citrus notes, which make it extremely suitable for delicate dishes. It is often used in European, especially French cuisine, as a main ingredient in creamy sauces for meat and fish. In Asian cuisine, it is added to curries and marinades, giving the dishes a spicy freshness.

Thanks to its mild flavor, green pepper is preferred in dishes where the spiciness of black pepper would be too intense. It pairs well with cream sauces, game meat, chicken, fish, and even some dark chocolate desserts.