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Peppercorn (Green/Whole)

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In the famous spice gardens of Kerala, the pepper vine grows trellised on palm trees for pickers to harvest the unripe green fruit in the shade. Plunged into boiling water for 15 minutes, the berries then shrivel and dry in the blazing Indian heat. Green pepper is milder than black pepper, with a fresh, herbaceous aroma.

Add to white sauces and almost any meat, especially poultry.
Piper nigrum (Green Peppercorn)
Product of India