Green And White Peppercorns

Green and white peppercorns are unripe and ripe berries, respectively, from the Piper nigrum plant, native to South India. Green peppercorns are typically dried or preserved in brine or vinegar, while white peppercorns are made by soaking ripe berries in water until the outer skin softens and can be rubbed off, leaving the inner seed.

Both green and white peppercorns are used as spices to add pungent, sharp, and sometimes fruity flavors to a wide variety of dishes. They are commonly found in spice blends, marinades, sauces, and as a finishing touch on savory foods.

Peppercorns are generally recognized as safe (GRAS) by the FDA for use as a spice. They are a source of antioxidants and have been studied for potential anti-inflammatory properties. JECFA has evaluated piperine, a key compound in black pepper, and found it safe. Evidence for specific health benefits at typical dietary intake is limited.