Description
Green peppercorns in brine are most famously used as the key ingredient in the classic Steak au poivre. They have a fresh, mild peppery flavour that is less pungent than black and white peppercorns. Green peppercorns unique flavours pair well with meat, especially steak and duck, fish, especially salmon and tuna, sauces, pates, salads and dressings, stews, fried rice, curry, soups, charcuterie plates and more.
Peppercorns can be used whole or chopped or crushed with the flat of a knife blade.
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