Pepper before it grows up. Bright, fresh, and surprisingly complex.
Green peppercorns are harvested young — before they dry and darken into the black peppercorns you know. The result is a milder, fresher heat with a grassy brightness that black pepper doesn’t have. They’re the secret in classic French steak au poivre, the pop in a Thai green curry, and the finishing touch on a rich pâté.
Use in cream sauces, pâtés, Thai dishes, and anywhere you want pepper flavour without the sharp bite.
Young pepper. Serious flavour.
