Green Peppercorns: What They Are and How Kerala Uses Them

Black, white and green pepper all come from the same vine. Green peppercorns are simply the unripe berries, picked early and used fresh or preserved before they can dry and turn black. In pepper-growing parts of Kerala, fresh green pepper is a seasonal treat.

How they taste

Fresh green peppercorns are milder and fresher than black pepper. They're juicy and a little grassy, with a clean heat that builds rather than hits fast. They lack the deep, woody aroma that drying gives black pepper.

Black, white and green: the same berry

How Kerala uses them

• Pacha kurumulaku achar (green pepper pickle): whole spikes or berries pickled in brine, lime juice or vinegar. Eaten in small amounts with rice.
• Green pepper chicken or fish: fresh berries crushed with ginger, garlic and shallots into a green masala.
• With fried fish: a few crushed fresh berries in the marinade.
• Steamed tapioca with green pepper chutney: a farm-house favourite in some areas.

When you can get them

Fresh green pepper is available in pepper-growing areas while the berries are still green on the vine, before and during the early harvest. It doesn't keep long fresh, and starts to darken within days. Outside Kerala, you'll mostly find green pepper in brine or freeze-dried.

Using brined green pepper

• Rinse before using to reduce the saltiness.
• Crush lightly and add to sauces, stir-fries, or butter for steak.
• Add near the end of cooking to keep the fresh taste.

Can you substitute black pepper?

In cooked dishes, yes, but use less, since black pepper is hotter and stronger. You won't get the fresh, green character, though.

We don't sell fresh green pepper, since it doesn't travel. For everyday cooking, our black pepper and white pepper come from the same Idukki vines. Read more in our Kerala pepper varieties guide.