Green peppercorns are the immature berries of piper nigrum. They are used fresh, dried or packed in brine. They are widely used in traditional Thai dishes such as Jungle Curry. Less hot than either white or black pepper, green peppercorns bring a wonderful spicy, herbal perfume to dishes. This is the hands-down peppercorn of choice for the classic brandy/white wine/cream sauce that makes a steak a pepper steak – use it generously!