Peppercorns (Piper Nigrum) are one of the most commonly used spices; in fact, peppercorn accounts for 1/4 of all of the global spice trade. The first documentation of peppercorn use is found in South Asia, from the 4th century BC. Green peppercorns are the berry of the plant piper nigrum and are harvested before they reach maturity. The flavor of green peppercorns is milder than the black peppercorns and slightly sweet. Sun dried g̐reen peppercorns are referred to as black peppercorns.
Green Peppercorns are milder than black peppercorns and slightly sweet. Add them whole, crushed or ground to recipes in place of pepper to create sauces, marinades, vinaigrettes and creamy salad dressings. Use them for a lighter pepper note.
Pepper is best when ground fresh just before use. Another option is to tie peppercorns in a cheese cloth bag and drop into a simmering soup or stew. Remove spice bag before serving. Pepper loses its flavor during long-cooking periods, so add at the end.