Green Pepper also comes from Piper nigrum L. of Piperaceae family, the same vine plant native of South India as black pepper. To get Green Pepper, the plant is harvested when still unripe, and is then dried to be used as a spice. During the drying process, the grains are treated with sulfur dioxed in order to retain the green color.
Green Pepper is milder than black pepper’s. Its flavor is spicy but fresh, with a bright aroma.
Green Pepper is usually sold in grains, but can be found both plain and preserved in brine or vinegar. Green Pepper is much used in South Eastern Asia, above all in Thai cuisine. Great recipes with Green Pepper are, for example, Green Pepper tenderloin and milk roast-beef.