Black Vs Green Peppercorns: What's The Flavor Difference?

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Even in the simplest, most bare-bones of kitchens, you'll always find a jar of pepper tucked away somewhere. Whether whole or ground, its flavor, aroma, and gentle heat make it a staple that even folks who aren't too interested in cooking can appreciate. But if black pepper is your only go-to seasoning, you're missing out. Here's a question for you: Have you discovered green peppercorns yet?

As their name suggests, green peppercorns have grassy green hulls instead of black like you'd normally expect. But the differences between the two go far beyond appearance. In contrast to black pepper's bold, spicy kick with earthy undertones, green peppercorns are far more subtle. They fill your mouth with a fresher taste that almost seems herbal. You might even be able to taste some fruity and hoppy notes if you have a particularly discerning palate.

Another interesting thing about green peppercorns is that they're often preserved in brine (we'll go into the reason later). However, this brine can add a tangy, pickle-like dimension that – in addition to all of the above — can bring an extra level of complexity to dishes that you add it to, such as steak au poivre or peppercorn-crusted tuna steak. So, next time you want something more interesting than black pepper without overwhelming your dish's delicate flavors, you can place your bet on green peppercorns.

While different in just about every way, green and black peppers both come from the same plant – the Piper nigrum vine. The distinct color and flavor of each type are simply a result of different harvesting and processing methods. Green peppercorns are plucked before they've had the chance to mature on the vine (hence the bright green color and the fresher, milder taste). Since they're picked early, they don't naturally keep well, which is why they have to be preserved in brine or vinegar, or else they spoil. 

Black peppercorns, on the other hand, undergo a slightly more complicated journey. The fruits are harvested just before they fully ripen, and are then briefly blanched in hot water before being dried in the sun. During this drying process, their skin wrinkles and darkens while their flavor intensifies dramatically. The sun-drying also concentrates the peppercorns' natural oils and piperine – the compound responsible for the pleasant heat you feel when enjoying a spicy Chinese pepper steak. 

So, although both types of peppercorn come from the same plant, they have completely different personalities. That's why you should definitely try swapping black for green peppercorns in your favorite dishes. From delicate fish to robust stews, we bet that this little-known but nifty spice will be a delight for your tastebuds! You can order both dried green peppercorns and brined green peppercorns on Amazon.