There is really nothing quite like the flavor of green peppercorns. Green peppercorns come from the same Indian vines as robust black Tellicherry peppercorns but are harvested before they mature, yielding green pepper with a fresher flavor
These dried green peppercorns can be ground in a peppermill like black peppercorns or crushed in a mortar & pestle. Use in pickling liquid or brines or for seasoning roasts.
They can be brined in a salt and vinegar solution and kept in a jar like capers.
A green peppercorn cream sauce with a touch of brandy or a little sherry is the most divine way to treat yourself of a loved one to a big juicy steak.
Check out this photo and recipe from The Washington Post for more pointers.
