Buy Green Pepper – Fresh, Fruity, and Mild Flavor
Green pepper has a much fresher and fruitier aroma compared to black and white pepper. It is also milder in heat, making it the perfect choice for those who prefer a less spicy option. In recent years, green pepper has gained popularity in both European and international cuisines.
What Dishes Does Green Pepper Pair With?
Green pepper is incredibly versatile and complements a wide variety of dishes. It’s especially great with fish, white and red meats, and salads. A classic Italian dish featuring green pepper is the Filetto al Pepe Verde – pork tenderloin with green pepper. It also works wonderfully in a green pepper sauce for steaks and grilled dishes. Green pepper is an excellent addition to almost any dish.
Green pepper is often used in combination with white, black, red, and green peppercorns to create popular white Muntok, black Orlandosidee, and red Kampot pepper mixes. Additionally, pimento berries are often added to create the well-known Creole seasoning mix.
In French cuisine, chefs often pair green pepper with ground vanilla, creating an exquisite aromatic blend. You can find this exclusive mix in our online shop under the name Borneo Vanilla Pepper.
The Versatility of Green Pepper
Green pepper has a mineral aftertaste, making it an excellent choice for marinating steaks, particularly when combined with olive oil. It’s mild, easy to grind, and works as a universal seasoning for simple yet flavorful preparations in the kitchen.
Buy Green Pepper from India Online
Shop for high-quality green pepper directly from India in our spice shop. Choose from a variety of packaging sizes ranging from 50g to 1kg. For larger quantities, please contact us via email at info(@)orlandosidee.de.
How to Store Green Pepper
To maintain the freshness and aroma of green pepper, store it in a cool, dry place. Avoid direct sunlight and store the pepper in an airtight glass container with a screw-top lid.
How Green Pepper is Made
Unlike black and white pepper, green pepper is harvested while still unripe. The enzyme responsible for turning the pepper black is deactivated by cooking the pepper in hot water. After cooking, the pepper is dried using a special process known as vacuum drying in high-temperature ovens, which helps preserve its vibrant green color.
