Green pepper is obtained from the same plant as black and white pepper, harvesting the fresh berries before they are ripe, thus their green colour and peculiar, soft and fruity aroma, similar to that of cloves, but hotter.
You can use it like any other kind of pepper, but with a more herbal taste: for peppered sirloin steak, casserole, roasts, stews, fish, broths, cream soups, sauces, vegetarian rice dishes or vegetables.
In addition to having the usual pepper traits, its green colour is also used decoratively when plating.
Dehydrated, it keeps all the natural chracteristics of sun-dried pepper. Green pepper in a grinder is perfect for seasoning an already finished dish.
In brine they are the same fresh berries, but keeping them in salt solution allows their preservation. This is the perfect way to include them in your casseroles and incorporate them easily in cream soups.
