Common Name Standardized: pepper Other: maricha Botanical Name Piper nigrum L. Plant Family: Piperaceae Overview Introduction Peppercorns are the fruit of Piper nigrum plant, an evergreen climbing vine. Black, white, and green peppercorns all come form the same plant, but they are harvested at different times and processed in different ways. Green peppercorns are picked before they are mature and not allowed to dry, thus capturing their green color, and slightly unique flavor. They have a bright aroma, crisp flavor, and uniform green color. Due to the fact that green peppercorns decay rather quickly, they are either pickled in brine or freeze dried to preserve them. The green peppercorns offered by Mountain Rose Herbs have been freeze dried. Parts Used The dried whole berries, or crushed. Typical Preparations Traditionally added to food throughout history. Summary Green peppercorns have a piquant and fresh flavor that suits wild game dishes like duck and geese quite well. They have been used quite liberally in French/Creole and Thai cooking, and can be substituted in any dish that calls for regular pepper. Unlike black or white peppercorns, green peppercorns can easily be crushed between your fingers just prior to use. Precautions Specific: Consumption of the fruit should not exceed small amounts for use as a spice. General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. For educational purposes only This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.