Green pepper is obtained from the unripe fruit of Piper nigrum plant. Its berries are immediately dried or stored in an acidic brine: this makes green pepper even more aromatic and softer. While black pepper and white pepper are mostly used in Western countries, green pepper is a widely used in Thai cuisine. Its anti-fermentative properties help the long-term storage of different types of foods, including meat, fish, cheese.
Dehydrated green pepper, beans and ground, green pepper in brine.
Green pepper, either in brine or dried, must be stored in a cool, ventilated, poorly lit and dry place.