Green pepper (organic?, raw?)

Green pepper also comes from Piper nigrum. Its mild spiciness and crunchy consistency give dishes a fresh, invigorating aroma. Depending on the production method, it can still be raw, but it is usually found dried, frozen or pickled, often in organic quality.

Use in the kitchen

Green peppercorns are harvested before they are fully ripe. Green peppercorns therefore have a fresher and less spicy aroma compared to black or white peppercorns. Its taste can be slightly fruity or floral.

Green peppercorns are often pickled to preserve them and to preserve their fruity flavor. They are usually preserved in vinegar or brine and sold in jars or cans. There is also fresh green peppercorns (raw) that are not pickled. Fresh green peppercorns are more delicate and have a limited shelf life compared to preserved varieties. They can be used like other fresh spices, adding them to dishes at the end of the cooking process or adding them raw to salads.

Pickled green pepper is often used in sauces, soups and marinades. It also goes well with vegetable dishes and pasta sauces. Green pepper can even be added to salads to add extra spice and texture. It goes well in a refreshing tomato salad, for example, where it goes well with red onion, fresh basil and balsamic vinegar. When adding green pepper to a cooked dish, be careful not to let the seeds cook for too long, otherwise they will lose their flavour. Heating green peppercorns also loses a lot of important nutrients, so it is better to add them towards the end of cooking. ⁴ To better release the flavour, you can lightly crush or chop the peppercorns. Green pepper goes well in dishes with garlic and onions, as well as with various herbs such as tarragon or parsley. In some recipes, green pepper can be used as an alternative toblack pepper to achieve a different flavour nuance.

Making your own pickled green pepper

If you buy fresh green pepper, you can pickle it yourself to extend its shelf life. To do this, you will need a sterilized jar, white wine vinegar or mild apple cider vinegar and salt.

Preparation: Wash the green peppercorns, drain thoroughly and place in the previously sterilized jar. Heat the vinegar in a saucepan. The amount depends on the size of the jar, but enough to cover the peppercorns. Add a pinch of salt and stir until it dissolves. Then pour the warm vinegar over the green peppercorns in the jar so that they are completely covered. Close the jar tightly and leave to cool. The pickled peppercorns should be stored in the refrigerator to preserve their freshness.

However, it should be noted that homemade pickled green pepper does not last as long as industrially produced versions. It is therefore advisable to use it within a few weeks.

Vegan Thai Vegetable Curry with Green Pepper Recipe

Ingredients for 4 people: 1 cup broccoli florets, 1 cup carrots (sliced), 1 red bell pepper (cut into strips), 1 cup sugar snap peas, 400 ml coconut milk, 2 tbsp green pepper (roughly chopped), 2 tbsp red Thai curry paste, 2 tbsp soy sauce, 1 tbsp agave syrup, juice of one lime, fresh coriander leaves, cooked jasmine rice to serve.

Method: In a large pan, fry the curry paste in a little coconut milk until fragrant. Add the vegetables (broccoli, carrots, sugar snap peas, red bell pepper) and fry for about 5-7 minutes until slightly softened. Add the remaining coconut milk, green pepper, soy sauce and agave syrup. Stir well and simmer for about 10-15 minutes until the vegetables are cooked but still firm. Season with lime juice and add more soy sauce if needed. Serve the curry over cooked jasmine rice and garnish with fresh coriander leaves.

Vegan recipes with green pepper can be found under the note: " Recipes that have the most of this ingredient ".

Purchasing - Storage

on the shelves of major retailers such as Coop, Migros, Denner, Volg, Spar, Aldi, Lidl, Rewe, Edeka, Hofer, Billa etc. Fresh green pepper is not usually found. The fresh variety is also rarely available in organic supermarkets such as Denn's Biomarkt and Alnatura. However, you can buy pickled green peppercorns in many well-stocked markets. If you want to buy fresh green pepper, you can occasionally find it in Asian shops.

Green pepper is available all year round because it is imported from tropical countries and the pickled peppercorns also have a long shelf life.

The availability of green pepper varies depending on the size of the store, catchment area, etc. Our recorded food prices for the DA-CH countries can be found above under the ingredient image - and by clicking on them you can see their development at various suppliers.

Storage tips

Fresh green pepper does not last long. If stored in the refrigerator, it should be used within about a week. To preserve its freshness, you can store the pepper in the refrigerator in a container lined with a damp cloth. If fresh green pepper dries out, it changes color very quickly due to the tannins it contains. The composition and amount of the secondary plant substances it contains can also change when it dries out. ^2,3

Pickled green pepper, whether in vinegar or brine, has a longer shelf life. Sealed and stored in a cool place, it can last for several months to years. Once opened, it should be kept in the refrigerator and consumed within one to two months, watching for signs of spoilage.

Ingredients - Nutritional values - Calories

Here we realistically show you the ingredients of spices and herbs per 1 g (instead of per 100 g as usual).

Green pepper provides 2.5 kcal of energy per 1 g. It contains hardly any fat, protein or fiber and only 0.6 g of carbohydrates per 1 g. ¹

Manganese, vitamin K and iron are the most important essential nutrients found in green pepper. ¹ However, due to the small amount consumed, they and the macronutrients do not contribute significantly to meeting the respective daily requirement. Far more important for the health value are the secondary plant substances in this ingredient, which can have an effect even in trace amounts. Although all herbs and spices have many health-promoting ingredients, we deliberately avoid the insubstantial buzzword "superfood" here.

The complete ingredients of green pepper, the coverage of the daily requirement and comparison values with other ingredients can be found in our nutrient tables. In the article Nutrients explained you will get a detailed insight into the topic.

Health effects

The health effects of green pepper have so far been studied only to a limited extent compared to black pepper. Since black pepper is the most commonly used pepper in the world, it is the focus of numerous research studies. However, because the composition of black and green pepper is very similar, we are presenting studies on black pepper here. Studies indicate that bioactive, health-promoting substances may even be more concentrated in green pepper than in the black variety, as many substances can oxidize during drying. ² You can find more information on our website under the ingredientblack pepper.

Green pepper contains numerous secondary plant substances. The main substances it contains are phenols, flavonoids, amides, steroids, lignans, neolignans, terpenes and chalcones. ^5,6 In particular, the alkaloid piperine, the main bioactive substance in pepper, gives it a variety of beneficial properties. Clinical studies on cells, animals and humans have shown antimicrobial and antioxidant effects as well as therapeutic effects against various types of cancer, such as breast cancer, skin cancer, ovarian cancer, stomach cancer, lung cancer, oral squamous cell carcinoma, colon cancer, prostate cancer, rectal cancer, cervical cancer and leukemia. ^4,5,7,8 Pepper also exhibits antidiabetic properties and has a hypolipidemic effect by lowering triglyceride and LDL cholesterol levels and increasing HDL cholesterol levels. Studies have shown that it has anti-inflammatory, analgesic, liver-protective, antidiarrheal, digestive, antidepressant, anticonvulsant and neuroprotective effects. ^4,6,7,9

In addition, pepper can increase the absorption and potency of medications. For example, the alkaloid piperine increases the permeability of cell membranes, which intensifies drug absorption. ⁹ Laboratory studies have shown that pepper alkaloids, in combination with certain cancer drugs, can increase the death of resistant cancer cells by causing a sensitization effect in the cells. This effect has been demonstrated in combination treatments with cancer drugs and pepper against breast cancer, cervical cancer and prostate cancer. Despite promising results, human clinical trials are needed to verify the effects of piperine in combination with anticancer drugs. ^9,10,11

Dangers - Intolerances - Side effects

The secondary plant substances and essential oils contained in pepper can trigger an allergy in some people. Typical allergy symptoms are: gastrointestinal complaints, irritation of the respiratory tract, itching and skin rashes. Cross allergies, such as with mugwort, are possible. If a diagnosed pepper allergy exists, this does not necessarily mean that every type of pepper causes symptoms. In general, however, you should avoid foods seasoned with pepper. ¹³

The alkaloid piperine contained in pepper can increase the absorption of other drugs by more than double. ¹² Although this fact can be used effectively in many medical therapies, it is advisable to be careful of the possible increased effects when taking medication and consuming pepper at the same time.

Folk medicine - natural medicine

Pepper is valued in both Indian and Chinese medicine, where it has a wide range of medicinal uses. Indian medicine highlights pepper for its digestive properties, appetite stimulation and the treatment of various ailments such as colds, coughs, respiratory problems, fever, worm infestations and hemorrhoids. Pepper is also recommended for relieving toothache, muscle pain, inflammation and epileptic seizures. Together with ginger, it is also a component of "Trikatu", an Indian formula for digestive purposes. It is also taken together with turmeric and other spices, as it increases their health effects. In Chinese medicine, pepper is used as an antidote for snake and scorpion bites. ^4,14

Ecological footprint - animal welfare

The ecological footprint of pepper varies depending on the cultivation method, the use of pesticides and fertilizers, the natural conditions of the country of cultivation, and the means of transport and distances in international trade. A study on the environmental and social impacts of spice production shows that the impacts of pepper cultivation can vary greatly depending on the country of origin and production conditions. It is therefore best to choose organically grown pepper and products that are certified by official labels. There are certificates for spices such as the Sustainable Spices Initiative ( SSI), the National Sustainable Spice Programme India ( NSSP), Fairtrade or the EU organic seal, which guarantee certain sustainability and social standards. ¹⁵

On average, pepper has a global CO ₂ footprint of 4.49 kg CO ₂ eq/kg (2021: 4.3 kg CO ₂ eq/kg). ¹⁶ The average water footprint of pepper is 7,611 liters of water per kilogram, which is significantly lower than that of other spices such as cinnamon (15,526 liters/kg), cardamom (34,319 liters/kg) or cloves (61,205 liters/kg). ¹⁷

Since pepper is a climbing plant, it is often grown in combination with various "support trees" on which the pepper plant grows. Wooden stakes are sometimes used to support the plants. The environmental impact of pepper cultivation varies depending on the cultivation method chosen and the type of support tree. Growing pepper using trees is more cost-effective, productive and sustainable in the long term than growing pepper on stakes, as the trees can be used for other purposes. In addition, support trees have the potential to bind atmospheric CO ₂ and increase soil fertility through closed nutrient cycles. The reduced CO ₂ balance and improved soil quality reduce the ecological footprint. using a tree-based cultivation method. ¹⁸

Worldwide distribution - cultivation

Pepper, also known as the "king of spices", is the most important internationally traded spice. Green pepper ( Piper nigrum) probably originated in the foothills of the Himalayas and southwest India. Piper wightii and P. galeatum are thought to be the most likely ancestors of cultivated pepper. ¹⁴ With the expansion of Indian culture into Southeast Asia, pepper cultivation spread to what is now Indonesia and Malaysia about 1,000 years ago. Pepper thrives best in hot and humid conditions, which is why it is now grown on the southern Indian peninsula as well as in other countries in South and Southeast Asia and South America. Vietnam is currently the world's largest producer of pepper, followed by Indonesia, India and Brazil. Pepper production in India has gradually declined over time since countries such as Vietnam and Indonesia began to grow pepper more. ^7,12

Cultivation - Harvest

In its natural state, pepper ( Piper nigrum) grows as a liana and winds around trees with clinging roots up to a height of 10 meters. In cultivated environments, the plant is usually kept at a height of up to 4 meters. Pepper plants thrive in most tropical regions and feel comfortable in a warm, humid climate with nutrient-rich soil. The plants do not tolerate frost. ^12,19

Growing, sowing and caring for a pepper plant is challenging. Suitable seeds are available in garden centers or online. Commercially available dried black or green peppercorns are unsuitable because they are pre-treated (blanched) and partially fermented, which affects their germination. Purchased seeds also germinate unreliably and require a tropical climate (greenhouse) and a trellis. ^21,22

Industrial production

The pepper available in stores is a processed product and its production requires several steps. The color of the peppercorns and pepper powder varies depending on the time of harvest and the processing method:

Black pepper is obtained by drying the ripe green berries. It is used mainly in four forms: whole grains, powder, oil and oleoresin. Most countries import whole peppercorns and then process them into powder. White pepper is made from fully ripe, peeled peppercorns. The berries are kept in running water for seven to nine days to soften their skin. After mechanically removing the skin, the white peppercorns are washed and dried. ^2,20

Green pepper is a fully developed but unripe berry. Unlike black or white pepper, green pepper has a limited market because it quickly turns black when stored unless it is preserved. ^2,20 There are various methods for preserving green pepper:

• Dehydration: This method involves harvesting slightly unripe berries (10 to 15 days before full ripeness) and cleaning them before blanching them for 10 to 30 minutes. This deactivates the enzymes responsible for the browning reaction. The berries are then cooled and sulphurized to fix the green colour before being washed. The berries are then dried in a cabinet dryer at 60-65°C to obtain a moisture content of less than 8%. When soaked briefly in water, dehydrated green pepper berries resemble freshly harvested pepper. The advantage of dehydration is that you can extend availability and store the berries for longer. ²³
• Pickling in brine: For pickled green pepper, freshly picked green berries (4-5 months old) are used. After cleaning the berries, they are stored in a brine solution made of water, salt and citric acid or vinegar. The pepper is washed three times over a period of 45 days, each time changing the brine solution. The subsequent packaging is done in jars or cans. ^20,23
• Canning: This method involves cleaning the green berries after harvesting, then immersing them in chlorinated water for an hour and filling them into cans in a brine solution. The sealed cans are vacuum-sealed at 80 °C, then placed in boiling water for 20 minutes and cooled in cold water. The canned pepper has the advantage over dehydrated green pepper in that it retains its natural colour, texture and flavour. ²³
• Freeze-drying: Freeze-dried green pepper is produced by vacuum drying at temperatures below freezing point of −30 to −40 °C. The pepper retains the natural shape of the green pepper and is considered to be of higher quality than dried green pepper due to its better color, taste and content of essential oil and piperine. ²³
• Deep freezing: This involves freezing the green peppercorns immediately after harvesting and cleaning. Frozen green pepper is considered to be the highest quality option because it better preserves its taste, color and texture. ²³

Further information

Green pepper, Latin Piper nigrum, belongs to the Piperaceae family (pepper plants) and is a flowering, woody, perennial climbing plant. ⁶ The Piper genus includes over a thousand species with a wide range of sizes and growth forms. ¹⁹

Found in the wild

Wild pepper can be found in the mountains of India (Western Ghats). Wild pepper is usually dioecious, meaning that female and male flowers grow on different plants. ¹⁴

Alternative names

In addition to the term 'green pepper', the expression 'green peppercorns' is also used. In English, green pepper is called green pepper or green peppercorns.

Other uses

Due to its antimicrobial and antioxidant properties, pepper is also used to preserve food. Both whole peppercorns and pepper essential oil have been used for centuries to preserve food. ²⁰

Pepper can also be used in agriculture as a biological fungicide and insecticide for plant protection. Pepper works as an insect repellent by acting as a neurotoxin-like agent and paralyzing the insects. The advantage of its use as an insecticide is its low toxicity for mammals and the rapid degradation of the pepper substances in sunlight, which prevents residual environmental pollution. The antimicrobial properties of pepper and its effect as an insect repellent are also used in humans and animals as well as in the home. ^6,9