Feature:
Green peppercorns are a spice often used in Chinese cuisine and are green or light green in appearance.
Green peppercorns have a fresher flavor than the more common red peppercorns.
This peppercorn is usually harvested at an immature stage, giving it a livelier flavor.
Taste and smell:
Green peppercorns have a special “numbing” effect, which is a classic feature of Sichuan cuisine.
In addition to its “numbing” feel, green peppercorns also have a subtle citrus flavor, which makes them a multi-layered seasoning.
Origin:
Mainly produced in Sichuan, Shaanxi and Hunan in China.
It is also produced in other Asian countries and some Southeast Asian countries.
Cooking dishes:
It is particularly common in Chinese Sichuan and Hunan cuisine. It is commonly used for stir-frying, grilling and making soups.
Due to its fresh flavor, it is also suitable for seafood dishes and certain lighter dishes.
Green and red peppercorns are often used together to create dishes with many layers of flavor.
Applicable dishes:
Spicy hot pot, boiled fish, stewed meat, green peppercorn chicken, peeled chili pickled cabbage fish fillet soup, cold dishes
**Green peppercorns are a unique and versatile seasoning. Its “numbing” properties and unique citrus aroma make it excellent in a variety of cooking applications, especially in dishes that require a little added vibrancy and complexity.