|'Madagascar Green Peppercorns' by Moulin|
They are true, unripe, black peppercorns, the same berries are processed to make black pepper. Green peppercorns have a milder, much suppressed pepper flavor but are more complex and fresh flavored than their black counterparts. In their various preserved forms, green peppercorns are popular in French, Thai, and other Southeast Asian cuisines.
Not all brands have the same quality and texture. I have found some packed in small glass jars, sold in grocery stores, that have a firm texture and unpleasant mouth feel. My preferred brand is in the photo, called 'Madagascar Green Peppercorns' by Moulin, a product of France. They are found in tins, available in 2 sizes; 71ml and 212ml. These small tins are a great stocking stuffer for foodie friends and family. They are delicious added to sauces and gravies for meatloaf, tourtierre, roast meats or turkey. To use them in my Gluten-Free Gravy recipe; after whisking in the brown rice flour and simmering for 15-20 minutes, strain the gravy, add the drained green peppercorns then serve immediately. Discard the brine -- do not cook the gravy after the green peppercorns are added.
|Gluten-Free Green Peppercorn Gravy, Braised Red|
Cabbage, Steamed Broccoli, Hasselback Sweet Potato
You can find 'Madagascar Green Peppercorns by Moulin' at Runge's Imports and Delicatessen, 347-4th Street, Courtenay.
There is no substitute for green peppercorns in brine. A substitute for dried green peppercorns are pink peppercorns which aren't true peppercorns, but they have a very mild, peppery flavor.
Till next time... thank you for your support and encouraging comments!
Season's Greetings, Merry Christmas, Happy New Year and Bon Appétit!
Photos by Sally Rae