A young and aromatic pepper

Traditionally used in Asian cuisine and refined sauces, green pepper is also recognized for its digestive, stimulant, and circulatory properties. It is often incorporated into pickle recipes, cream sauces, or mild decoctions.

Description

Whole green beans, dehydrated or freeze-dried, small in size, olive green to dark green in color. Vegetal aroma, slightly camphorated and peppery. Mild flavor, moderately spicy.

Nomenclature

• Common name: Green pepper
• Latin name: Piper nigrum
• Family: Piperaceae
• Part used: Immature fruit (grain)
• Form: Whole bulk
• Origin: India, Sri Lanka, Madagascar
• English name: Green pepper
• Name in German: Grüner Pfeffer
• Name in Spanish: Pimienta verde
• Name in Italian: Pepe verde
• Name in Arabic: الفلفل الأخضر

Main virtues

Mild digestive stimulant, carminative, light tonic, aromatic.

Main constituents

Piperine (moderate content), essential oils (α-pinene, limonene, sabinene), resins, fresh volatile compounds.

Use and dosage

• Culinary use: rehydrated or crushed in sauces, white meats, cheeses or steamed vegetables.
• Gentle digestive infusion: 4 to 6 crushed grains for 200 ml of hot water, infuse for 10 minutes – 1 to 2 times/day.
• Maceration or peppered vinegar: to flavor culinary or medicinal preparations.

Precautions, side effects and contraindications

• Generally well tolerated.
• Consume in moderation in case of active ulcer or advanced gastric reflux.
• Not recommended in excess during pregnancy (occasional use permitted).

History and traditional use

Less well-known than its black or white counterparts, green pepper was traditionally reserved for refined dishes and certain digestive medicinal preparations in India and Thailand. Today, it is valued for its mildness and finesse, both in gastronomy and in alternative herbal medicine.

Miscellaneous information

• Packaging: food bag or opaque box depending on the size.
• Storage: away from heat, air and light.
• Shelf life: 12 to 18 months.
• TARIC customs code: 0904.21.90.00

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Wikiphyto – https://www.wikiphyto.org/wiki/Pepper
• Traditional Pharmacopoeias of South Asia

Note to project creators and formulators:

Please note that we do not provide any technical documentation (datasheet, certificate, analysis, etc.) for quantities less than 1 kg. Documentation is reserved exclusively for registered professionals (SIRET number or equivalent required) and for clearly identified projects. Thank you for your understanding.

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