Harvested at an immature stage, the Green Peppercorns are dried and then packed with fresh salt that is changed daily.
The salt is a blend of our secret recipe, and by the end, the peppercorns are soft and finish with a salty, spicy, and vegetal bite.
Great for rich red meats or to top an amuse-bouche.
AROMA: Briny, vegetal, less spicy than black peppercorns
PACKING SIZE: 1.80 oz. (100 ml Grinder Jar), 6.70 oz. (330 ml Jar)
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!