Webb James

Green Pepper

(Piper Nigrum)

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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.

Our offer includes:

Dehydrated green pepper, beans and ground, green pepper in brine.

Culinary Use

Green pepper is used to flavor fish and meat (chicken, turkey, pork, beef). Filet with green pepper is a well-known recipe. A lot of different sauces can be prepared with green pepper, appreciated for its pleasing spicy flavor, fresh and slightly herbaceous. Green pepper blends well with other spices, including nutmeg, coriander and juniper.

Healing Effect

Green pepper properties are similar to those of black pepper:

  • Stomach ache and skin irritation
  • Helps digestion


Green pepper, either in brine or dried, must be stored in a cool, ventilated, poorly lit and dry place.

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