Green, black, and white peppercorns all come from the same plant — Piper nigrum — but the point at which they are harvested and how they are processed determines their character entirely. Green peppercorns are picked while still immature, before the berries ripen, then dehydrated to lock in their distinctive fresh, herbaceous flavour. The result is a pepper that tastes noticeably different from its black and white counterparts: brighter, more vegetal, with lively peppermint and floral notes and a warmth that is present but gentler. These green peppercorns are sourced from Sri Lanka, where pepper cultivation has deep roots — the island's tropical climate and fertile soils have supported Piper nigrum production for centuries, and Sri Lankan pepper is recognised for its clean, aromatic quality. The dried format makes them versatile and long-lasting compared to brined green peppercorns, and they can be used whole, crushed, or ground. Their fresh, slightly spicy character pairs naturally with fish, poultry, and lighter meats where a heavy black pepper would overpower, and they bring a herbaceous lift to cream sauces, vinaigrettes, and compound butters. They are also one of the essential components of a good multi-pepper blend. Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range. Storage: Ambient. Store in a dry place. Net: 40g
