Green pepper

ORIGIN

The largest producer of green pepper is India. It is the fruit of the Piper Nigrum plant of the Piperaceae family.

CULTIVATION METHOD

The pepper plant is a vine that needs to attach itself to a support. Peppercorns emerge in bunches. During the maturation process, peppers go through 3 colours: from green to yellow to red.

Pepper is produced as follows:
- To start with, the fruit is green. If harvested and dried at this stage, you get green pepper, which is fairly mild.
- At a higher degree of maturity, the fruit becomes dehydrated and turns black when left to dry in the sun over the course of a few weeks.
- Fruit harvested when ripe is red in colour. It is then dried out of direct sunlight to prevent blackening. Pink peppercorns should not be confused with red pepper.
- To obtain white pepper, the fruit is harvested either when green or when ripe, then soaked in water to soften the pericarp, brushed and dried in the sun.

HOW TO USE IT WHEN COOKING

Green pepper is a mild pepper, so this spice delicately flavours your dishes.

What makes it unique is its flavour, which is fresher and more vegetable-like than black pepper. However, it should be rehydrated in liquid before use to bring out all its flavours.

Green pepper goes perfectly with fish and crustaceans as well as red meat (pepper steak sauce) and poultry.