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Green Peppercorn, Whole | Mild Peppery Flavor | Ideal for Latin American Recipes Including Meat, Rice, Soups and Hot Beverages 1 oz.
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About Green Peppercorn, Whole | Mild Peppery Flavor
Green peppercorns are picked from the same vine that produces black peppercorn. The only difference lies in the fact that they are picked much earlier in the process. Itâ€s these immature green fruits that are used to create the final green peppercorns we know and love, but only after they are placed in boiling water, treated with potassium sulfate, and either dehydrated or frozen. The sulfite acts as an oxidase inhibitor, preventing the peppercorns from blackening. Green peppercorns contain high amounts of vitamin K, iron and magnesium. At the foot of the mountains in Cambodia rests some of the richest soil on the planet. Kampot pepper is a uniquely special type of pepper grown just outside of Kampot, Cambodia, which is cultivated from quartz in the soil. The mineral-rich soil and year-round rainy weather of Cambodia equal perfection when it comes to growing peppers. Because of this, Burma Spice sources all of their green peppercorns from the high elevation regions around Kampot and the surrounding areas.
