Green pepper

Green pepper, like black pepper, is obtained from the unripe fruits of the plant. In pickled, salted, frozen or fresh form, it is used mainly in Thai cuisine. In international cooking, it is used dried.

Green pepper is softer, more delicate in taste than other varieties of pepper. The aroma of green pepper is rather not sharp, but piquant-spicy, refreshing.

Since whole peas have a more subtle and strong smell than ground peas, it is recommended to grind them immediately before use. In general, ground green pepper is best placed in ready-made dishes or added at the end of their preparation.

Green pepper is usually added to pates, sausages, cheeses, snack butter with various fillers, grilled meat, a variety of fish dishes, as well as marinades, sauces, gravies and some spicy mixtures. It goes well not only with other types of pepper (black, white, pink), but also with spices such as rosemary, lovage, turmeric, celery and coriander.

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