Green pepper

Green pepper is the unripe fruit of the Piper nigrum plant, the same species from which black, white, and red pepper are obtained. It is harvested before the berries fully mature, which gives it a fresh, fruity, and milder flavor compared to black pepper. Its aroma is delicate and slightly herbal, making it ideal for adding a spicy touch without overpowering other flavors in culinary preparations.

Native to the tropical regions of southern India, primarily the area of Kerala, green pepper has spread to other producing countries such as Vietnam, Indonesia, and Brazil. In cooking, it is highly valued for its versatility and is used in a wide variety of dishes, from sauces and marinades to stews and salads.

In addition to its characteristic flavor, green pepper has digestive and antioxidant properties. It contains piperine, a bioactive compound that can aid digestion and improve the absorption of nutrients in the body.

In the Spanish-speaking world, green pepper may also be known simply as fresh pepper or green peppercorn. It is important not to confuse it with preserved green pepper, which is sold in brine or dried, as these have a different texture and flavor but can be used similarly in cooking.