**Fresh Green Thai Peppercorns** – vibrant, aromatic, and harvested young at peak freshness, these peppercorns are one of Thailand’s most prized culinary ingredients. Picked before they mature and dry, they retain their natural softness, bright green colour, and fresh, fragrant heat. Green peppercorns begin to oxidize and turn black once harvested, this is normal and they are meant to be dried slowly which will lead to black dried peppercorns for your grinder etc. Whilst still fresh and green they should be utilized into Thai green curry paste for the most authentic flavours.
Delicate yet distinctive, they offer a gentle peppery spice with fresh herbal notes and a subtle citrus lift. Unlike dried peppercorns, these are all about brightness and fragrance rather than heavy heat, making them a favourite in Southeast Asian cooking.
Traditionally used in Thai curries, stir-fries, and aromatic sauces, they also pair beautifully with seafood, poultry, and modern fusion dishes where a clean, fresh pepper character is desired. Their soft texture means they can be used whole, adding bursts of flavour throughout a dish.
**Perfect for:**
* Thai green and red curries
* Stir-fries and wok cooking
* Seafood and shellfish dishes
* Sauces, broths, and aromatic stocks
* Pickling and infusions
* Modern fusion cuisine
**Storage:** Keep refrigerated and use fresh where possible. Can also be lightly brined or frozen to preserve flavour and texture.
A rare, seasonal ingredient that brings bright, fragrant heat and true Thai character to the kitchen.
