These Madagascar green peppercorns in brine are harvested by hand, sorted, processed, and packaged into a can for freshness and transportation. From harvest until they reach your kitchen, the utmost of care is given to this fresh, peppery, zesty condiment. Madagascar green peppercorns are packed in a salt water brine to preserve their delicate flavors.
Green peppercorns are the unripe fruit of the black pepper plant, Piper nigrum. Harvesting the fruit while still green preserves its mild and earthy, fresh, flavors, with just a hint of the bright peppery bite that develops in black and white peppercorns. Use Madagascar green peppercorns in brine to accompany meats, especially steak and duck, cream sauces and soups, olives, salmon, and tuna. Try them anywhere black pepper is called for, especially omelets and southeast asian stir fries. Brined green peppercorns are popular in French and Southeast Asian cuisine.
Eat them whole, or mashed into a paste. For a mild flavor, eat them right out of the can, mixed with olives and green peppers and served as an appetizer. Or to bring out stronger flavors, cook the Madagascar green peppercorns in brine before using. Heat activates their complex aromas, making them delicious additions to pasta, roasts, and sauces. Their peppery punch and vinegar tang make them interesting counterbalances to sauces like pesto, cream, white wine, and primavera.
It is not necessary to refrigerate the can, and it has a shelf life of up to four years. After opening the green peppercorns in brine, transfer excess peppercorns to a plastic or glass container and store in the refrigerator.