Harvested young and preserved in brine, these green peppercorns offer a bright, piquant flavor that’s less sharp than black pepper but still full of character. With their tender texture and aromatic bite, they’re a staple in classic French cooking.

Pairs well with:

• Steak au poivre, sauces, and gravies

• Roasted chicken, pork, or duck

• Creamy cheeses like Brie or Camembert

• Bold red wines like Bordeaux, Syrah, or Malbec

A gourmet pantry essential — perfect for adding refined heat and peppery complexity to savory dishes.