Green Jungle Pepper in Coconut Vinegar Brine

Green Jungle Pepper, crunchy peppercorns in coconut vinegar brine

Green Jungle Pepper brings fresh, green pepper heat with a fruity note to your steak, fish and sauce. The unripe peppercorns come from Sri Lanka and lie in a brine of sea salt, coconut vinegar and white balsamic vinegar. The profile: a crunchy bite, a delicately fruity opening, then robust green pepper heat, and a mildly tart finish from the brine. Quite unlike dried pepper, because the corns stay juicy and burst when you bite into them.

How to use it

The classic is green peppercorn sauce with steak, veal and game. The pickled pepper works just as well with pan-fried fish, prawns and lobster, in light cream sauces, marinades, terrines and pâtés. Used whole, the corns give small points of heat; lightly crushed, they spread their aroma more evenly through the sauce.

Important: once opened, keep refrigerated and always keep the corns covered with brine. Take them out with a clean spoon.

Green peppercorn sauce for steak in 5 steps

1. Sear the steak hard, take it out and let it rest.
2. Sweat a finely diced shallot in the pan juices until translucent.
3. Drain a level tablespoon of Green Jungle Pepper, crush it lightly and add it to the shallot.
4. Deglaze with a splash of cognac or brandy, add 150 ml cream and a teaspoon of brine, and reduce until creamy.
5. Stir in the resting juices from the steak, season with fleur de sel and pour over the sliced steak.

Properties

• Green pepper from Sri Lanka, whole corns in brine
• Crunchy, delicately fruity, with robust green pepper heat
• Brine of sea salt, coconut vinegar and white balsamic vinegar
• 70 g drained weight in a screw-top jar
• No additives

What goes with it?

Mélange Noir seasons the steak before searing, and the green pepper takes over the sauce afterwards. Café de Paris is the alternative for a herb butter with the same meat. White balsamic vinegar is already in the brine and rounds off peppercorn sauces too. For the finish on the plate, reach for fleur de sel. You will find more varieties in our pepper collection.

Frequently asked questions

What is green pepper?
Green pepper is the unripe berry of the same plant that gives us black pepper. Pickled, the corns stay soft, juicy and fresh in flavour. The heat is greener and fruitier than that of black pepper.

What is the difference between pickled and dried green pepper?
Pickled green pepper is juicy and crunchy and gives sauces its bite, while dried green pepper is hard and is ground in the mill. For the classic peppercorn sauce use the pickled one, for sprinkling over the finished dish the dried one.

How hot is Green Jungle Pepper?
It has a robust green pepper heat but feels fresher and less biting than black pepper. The fruity note and the mild acidity of the brine soften the heat. In cream sauces it becomes gentler still.

Can I use the brine as well?
Yes, a teaspoon of brine gives peppercorn sauces and dressings a fine acidity and salt. Dose it carefully and only adjust the salt afterwards. Leave the rest of the brine in the jar so the corns stay covered.

How do I store the pickled pepper once opened?
In the fridge, tightly closed and covered with brine. Always take the corns out with a clean spoon. That way bite and aroma last a long time.