{"product_id":"gruner-urwald-pfeffer-in-kokosessig-lake","title":"Green Jungle Pepper in Coconut Vinegar Brine","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen Jungle Pepper, crunchy peppercorns in coconut vinegar brine\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen 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.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e once opened, keep refrigerated and always keep the corns covered with brine. Take them out with a clean spoon.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen peppercorn sauce for steak in 5 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSear the steak hard, take it out and let it rest.\u003c\/li\u003e\n\u003cli\u003eSweat a finely diced shallot in the pan juices until translucent.\u003c\/li\u003e\n\u003cli\u003eDrain a level tablespoon of Green Jungle Pepper, crush it lightly and add it to the shallot.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a splash of cognac or brandy, add 150 ml cream and a teaspoon of brine, and reduce until creamy.\u003c\/li\u003e\n\u003cli\u003eStir in the resting juices from the steak, season with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e and pour over the sliced steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eProperties\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGreen pepper from Sri Lanka, whole corns in brine\u003c\/li\u003e\n\u003cli\u003eCrunchy, delicately fruity, with robust green pepper heat\u003c\/li\u003e\n\u003cli\u003eBrine of sea salt, coconut vinegar and white balsamic vinegar\u003c\/li\u003e\n\u003cli\u003e70 g drained weight in a screw-top jar\u003c\/li\u003e\n\u003cli\u003eNo additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat goes with it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e seasons the steak before searing, and the green pepper takes over the sauce afterwards. \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is the alternative for a herb butter with the same meat. \u003ca href=\"\/en\/products\/weisser-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhite balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e is already in the brine and rounds off peppercorn sauces too. For the finish on the plate, reach for \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is green pepper?\u003c\/strong\u003e\u003cbr\u003e\nGreen 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between pickled and dried green pepper?\u003c\/strong\u003e\u003cbr\u003e\nPickled green pepper is juicy and crunchy and gives sauces its bite, while \u003ca href=\"\/en\/products\/gruner-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003edried green pepper\u003c\/strong\u003e\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Green Jungle Pepper?\u003c\/strong\u003e\u003cbr\u003e\nIt 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the brine as well?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the pickled pepper once opened?\u003c\/strong\u003e\u003cbr\u003e\nIn 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.\u003c\/p\u003e","brand":"www.altesgewuerzamt.de","offers":[{"title":"Default Title","offer_id":53780276085002,"sku":"23965","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/GruenerUrwald-Pfeffer_web_14cb85d8-4a85-4b2b-8adc-11bc17e117f3.png?v=1789999456","url":"https:\/\/altesgewuerzamt.de\/en\/products\/gruner-urwald-pfeffer-in-kokosessig-lake","provider":"www.altesgewuerzamt.de","version":"1.0","type":"link"}