What is it about ?
Green pepper is a berry of the black pepper plant, piper nigrum cultivated in India. Originating from the same plant as white and black peppers, it is picked while still green, before maturity. Fairly fragile when harvested, it must be quickly processed: first, stored in a humid place and then dried in order to keep its green color and reveal all its flavors. Beyond its color, its taste also differs: it is less pungent than black pepper and more fragrant and fruity than white pepper.
How to use green pepper in cooking ?
Green pepper being sweeter, it is used more for its flavors than to spice up a dish. It is used in the composition of many sauces, whether in its whole or ground form. Green pepper accompanies all meats: game, ducks, poultry and of course beef as with the traditional Pepper Steak. It is also found in pâtés, terrines, quiche and even as an accompaniment to asparagus. Mainly used in savory cooking, green pepper is a very popular spice in sweet and savory recipes. It is also a condiment often used in Chinese cuisine, especially Cantonese.
The virtues of green pepper
Like black and white pepper, green pepper has digestive properties by stimulating the production of saliva. Thanks to its antioxidant and anti-inflammatory effects, it is part of the composition of certain essential oils and is widely used in Ayurvedic medicine. Like all other peppers, it should be consumed with moderation so as not to become irritating.