Green peppercorns are the younger, milder cousin of the black peppercorn. Harvested before they fully ripen, they are prized for their gentle heat, bright freshness, and subtle fruitiness. Unlike the deep, pungent flavour of black pepper, green peppercorns add a refined, almost floral pepper note that works beautifully in both savoury and creamy dishes.

These peppercorns are wonderfully versatile and a staple in gourmet cooking worldwide. They are often used whole, lightly crushed, or infused in sauces, and their soft bite makes them perfect for lifting rich, creamy flavours without overwhelming the palate.

Here are 10 tasty and modern ideas for using Greenfields Green Peppercorns:

1. Classic French steak au poivre with a creamy green peppercorn sauce.

2. Stirred into a mushroom and brandy cream sauce for chicken or pork.

3. Crushed into salad dressings for a fresh peppery kick.

4. Added to Thai green curries for gentle heat.

5. Used in marinades for lamb or venison.

6. Stirred into homemade pâté for a touch of spice.

7. Mixed into mashed potatoes for a gourmet twist.

8. Infused into pickling brines for vegetables.

9. Sprinkled into creamy pasta sauces with parmesan.

10. Added to seafood dishes, especially prawns or scallops, for delicate seasoning.

Product tips
For maximum flavour, lightly crush the peppercorns just before use. They are especially good in cream-based sauces where their freshness balances richness.