Green Peppercorn

Green peppercorns are the unripe berries of the *Piper nigrum* plant, the same plant that yields black, white, and pink peppercorns. They are typically preserved in brine, vinegar, or freeze-dried to maintain their fresh, bright flavor and color. Green peppercorns offer a milder, fruitier, and more pungent taste compared to dried black peppercorns.

Manufacturers use green peppercorns primarily as a spice to add a distinct flavor to foods. They are often found in savory dishes, sauces, marinades, and processed meats like pepperoni and salami. Their fresh, zesty notes also make them a popular addition to salad dressings and some cheeses.

Green peppercorns are generally recognized as safe (GRAS) by the FDA for use as a food flavoring. They are a natural spice and are consumed in small quantities as part of a varied diet. International bodies like JECFA have evaluated piperine, a compound found in peppercorns, but no specific evaluations for green peppercorns as a distinct ingredient are widely cited. Evidence on the health effects of consuming typical amounts of green peppercorns is limited, but they contain antioxidants.