Green Pepper

Green peppercorns are true peppercorns of the Piper nigrium flowering vine plant, which originated in India and has been used since prehistoric times. Green peppercorns are really unripe black peppercorns. These are often preserved in brine or vinegar and served in pickled form. In dried form, they don’t last very long and have to be used quickly. They’re commonly found in Thai and other Southeast Asian recipes and have a fresher flavor than their black counterparts. Green peppercorns have a milder but more complex and fresh flavor than most other peppercorns, and are commonly found preserved in brine or pickled. Green peppercorns can be sliced or chopped, or eaten whole (pickled). Sometimes pinkpepper can be used as the substitute of green pepper in some particular dishes.

Health Benefits

  • They help fight bacterial growth in the intestines. In addition, green peppercorns are high in iron, vitamin K, and antioxidants.
  • The skin of the peppercorn is helpful in breaking down fat cells, so eating green peppercorns can even help lose weight.
  • Green Peppercorns act as digestive stimulants. It also helps reduce several types of stomach disorders.
  • Green pepper contains the enzyme “piperine” which can dramatically increase the absorption of nutrients like Vitamin B, selenium and Beta- carotene.

Like pinkpepper, black pepper and white pepper, green pepper also used for cough, cold and flue.

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