FERMENTED GREEN PEPPERCORNS

Katherine Loffreto

Are you ready for something really wild? Here’s a peppercorn you can eat entirely whole! No cooking or grinding necessary. In fact, it can’t really be ground at all. It’s already seasoned and has an incredibly complex flavor of vegetal brine, earth, and pepper. You may have already guessed, but we’re talking about our Fermented Green Peppercorns! These peppery little gems can be eaten right out of the jar. No need to grind or even cook them. The applications are endless, and we’re sure it’s going to become your new favorite spice. Let’s dive into what makes it so special.

The Fermented Green Peppercorns start their journey in beautiful Cambodia – the hot and humid climate provides the ideal environment for growing these piquant little pearls. The peppercorns are picked when young and still green. Because of that, they haven’t had an opportunity reach their peak of peppery punch. They’re still a bit spicy mind you. That kick isn’t completely absent. But it is noticeably more muted than its black peppercorn counterparts. It’s its young green state, the peppercorns have lots of bright citrus and vegetable notes like green tomato, chili, and asparagus.

After harvest, the peppercorns are dried slightly – this isn’t a complete dehydration, the corns are still soft and can be eaten without further cooking. At this point, they’re ready for a brine! A dry brine that is… The peppercorns are coated with a handfuls of fine sea salt, at which point they’re ready for the last step - fermentation! The salted peppercorns are loaded into wood barrels and sealed for several months. During this time, the flavor continues to develop. The peppercorns soften further, and become soaked with the sea salt. The fermentation process continues and the peppercorns develop complex lactic pickle nuances. After a few months time, the peppercorns are unloaded, packed into jars, and make their way to us at Lafayette Spices! They’re now ready for your kitchen cabinet!

And now the million dollar question – what do you do with these tasty little things?! Well, that’s the brilliant part, you can do just about anything with them. Because they don’t have to be ground, and can be eaten without cooking, you can use them to top just about anything. Use them to garnish a platter of smoked salmon, or even top a bagel. Mix them into a stew or sauce for a peppery burst of flavor. A couple sprinkled amongst some roasted veggies and pan seared salmon would be exquisite! Of course, the go-to preparation is for that famous Au Poivre sauce used to smother a peppery filet mignon steak. That same sauce can be applied to grilled seafood, roasted pork, or even vegetable dishes! How you choose to use the Fermented Green Peppercorn is entirely up to you. One thing is for sure though, your guests will be wowed by its intense and unique flavors. This one’s a game changer. Get cooking!

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