Green Pepper

Air-dried green pepper, a fresh aroma with a mild heat

Green pepper is unripe-harvested black pepper, here air-dried for a fresh, herbaceous aroma with a pleasant, not overly fiery heat. Less hot than black pepper, but with a grassy, lively note that goes particularly well with fish, poultry and cream sauces. Packed in our workshop in Klingenberg am Main.

How to use

For pepper mill and mortar, coarsely crushed in the mortar for a classic pepper sauce. Perfect with pork, beef, poultry, lobster, prawns and fish. A classic for creamy pepper sauce with steak and fillet: sweat the pepper in butter, deglaze with cognac, pour in cream. Also ideal for making rich raw sausages.

Good to know: store dry and dark, grind whole corns only just before use so the fresh aroma is preserved.

At a glance

• Green pepper, air-dried
• Packed in Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Suitable for pepper mill and mortar

Goes well with

For the pepper world: fresh pepper fermented with sea salt as a fresh-pepper counterpart, smoked black pepper for game and braises, white Penja pepper as a fine companion. For steak sauces: Förster's braising pot. A salt finish: fleur de sel.

Frequently asked questions

What's the difference between green and black pepper?
Both are the berry of the same plant (Piper nigrum), just harvested and treated at different ripening stages. Green pepper is unripe and air-dried, fresher, grassier and milder than black pepper. Black pepper is also harvested unripe, but then boiled and dried, which gives it its characteristic aroma and higher heat.

Can I put green pepper in the pepper mill?
Yes, green pepper is well suited to the pepper mill and the mortar. The air-dried corns grind well and give a fresh, aromatic seasoning. Also very harmonious in a mix with other pepper varieties.

How do I make a classic pepper sauce with green pepper?
Lightly crush 1 tbsp green pepper in the mortar, sweat in 30 g butter, deglaze with 4 cl cognac, pour in 200 ml cream, let it reduce. Season with fleur de sel and serve with steak or fillet.

How do I store green pepper?
Store it dry, dark and well sealed. Grind whole corns only just before use, then the fresh, grassy aroma is best preserved.