green pepper

Aromatic pepper

Green, pink, black, gray, white: these are the possible chromatic variations offered by the pepper plant (Piper nigrum); what distinguishes one variety from the other is simply the processing and maturation of the grains.
If black pepper embodies the primacy of being the spiciest in its category, and white pepper the most delicate, green pepper is considered the most aromatic and herbaceous: it derives from the unripe fruit of the homonymous plant (Piper nigrum).

Brine

The peculiarity of green pepper is that it is generally preserved in brine: the immature drupes, still green, are immersed in a saline solution, blocking the enzymatic processes of an oxidative nature. By doing so, it is possible to obtain not only a green color, but also softness and a decidedly aromatic flavor are given to the product.

Pepper color

The greenish hue of this pepper can also be the consequence of its processing, namely the drying, during which it undergoes a treatment with sulfur dioxide which prevents the loss of its chromatic tone.
Green pepper can also be preserved in vinegar.

In the Western tradition, black pepper and white pepper were mostly used, while green pepper has strong roots in distant Thailand: in this country, in fact, it is customary to use the unripe fruit of peppercorns just picked from the plant. .

Property

The properties of green pepper are almost identical to those of black pepper: the anti-fermentation and antiseptic potentials were already exploited in the past for food preservation.
Piperidine, piperine and piperectine are amides that give the spicy flavor to the essential oil of green pepper; thanks to these constituents, green pepper is used as a nervous and gastric stimulant. Pepper seems to promote digestion, because the "pinch" "Is also perceived in the stomach. It has anti-bacterial and anti-bacterial properties, which is why it is also used in some insecticides.
For external use, green pepper determines an "action at the level of pain receptors: for this reason, just like pepper in general, it has rubefacient properties, causing mild irritation on the skin induced by vasodilation of the capillaries. The rubefacient activity of the pepper remains, however, of lesser entity than that expressed by chilli.

The possible gastrically damaging effect of green pepper is controversial, so generally - as a precaution - it is advisable to limit its consumption in the presence of gastritis, gastroesophageal reflux or gastric ulcer.

Green pepper in the kitchen

Last but not least, green pepper embellishes fish and meat dishes and gives liveliness and flavor to many sauces and creams: if green pepper is combined with a mix of pink pepper, black pepper and allspice, it creates a mixture that takes the name of Creole.
Green pepper, in cooking, goes very well with other spices, such as nutmeg, juniper and coriander.
In The History of the Decline and Fall of the Roman Empire, by E. Gibbon, pepper was considered "the favorite ingredient in the most exclusive Roman cuisine”.

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