Whole dried green peppercorns (Piper nigrum) by Pavone, in a resealable 250 g dispenser sold in cases of 6. Green pepper comes from the same plant as black and white pepper, but the berries are picked while still unripe and dehydrated to fix the green colour: the result is a fresh, fruity and delicately spicy aroma, noticeably milder and less pungent than black pepper. Ideal for cream sauces, marinades and compound butters in professional kitchens.
What dried green pepper is
Green, black and white pepper all come from Piper nigrum, a climbing vine native to the Malabar coast of India and cultivated across the tropics. The difference lies in the harvest and processing: green pepper is the unripe berry, dried or freeze-dried quickly so it keeps its colour and its fresh, herbaceous profile. Dried whole peppercorns are firm and shelf-stable, releasing their aroma when lightly crushed or rehydrated in a hot sauce.
The producer: Pavone, F.lli Garuti since 1955
The Pavone brand belongs to F.lli Garuti SRL of Rome. The story began in 1955 when Marino Garuti started trading and hand-packing spices; the second generation introduced industrial packing machinery in the 1980s and the third generation turned the workshop into a modern spice-packing operation that today supplies more than 1,500 wholesalers and professional clients. Raw spices are selected in Italy and abroad and packed in Italy with artisanal care, also as a co-packer and private-label partner.
Sensory profile
Dried green peppercorns are bright to olive-green, firm and aromatic. The flavour is clean and fruity with a fresh, slightly resinous note and a moderate heat that does not overpower delicate ingredients. Unlike black pepper, the green berry keeps a brighter, almost herbal character, which makes it a favourite for sauces and white-meat dishes.
Professional uses
- Sauce au poivre vert: classic cream and brandy sauce for beef fillet and tagliata - crush about 10 g of peppercorns per 4 portions and deglaze the pan.
- Marinades: for chicken, turkey, pork and fish, combined with olive oil, lemon and herbs.
- Compound butter and terrines: fold whole or lightly crushed peppercorns into butter, pâtés and country terrines.
- Fish and seafood: green pepper pairs with salmon, tuna and smoked fish without covering their flavour.
- Finishing: add whole at the end of cooking, or rehydrate briefly in warm stock before plating to keep the aroma vivid.
Pairings
Green pepper works with cream, brandy and cognac, mustard, lemon, white meats, game, oily fish and soft cheeses. It also enhances marinated olives, charcuterie and antipasti. Crush it fresh over a tagliata with a drizzle of extra virgin olive oil for a simple, high-impact dish.
Storage and shelf life
Store in a cool, dry place, away from light, heat and humidity, with the dispenser kept closed between uses. Under these conditions the dried peppercorns keep their aroma for up to 24 months. Keep them whole and grind or crush only at the moment of use to preserve the volatile oils.
Common mistakes to avoid
- Boiling green pepper for a long time at high heat: the fresh aromatic oils evaporate - add it towards the end.
- Confusing dried green pepper with brined or freeze-dried soft green pepper: the dried whole berry is firmer and more aromatic, ideal for grinding and long storage.
- Storing the open dispenser near steam or heat sources: humidity softens the berries and dulls the aroma.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Ambient distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen and Lucerne via the LAPA fleet, with no cold chain required for this dry product. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24 to 48 hours via partner couriers (Swiss Post PostPac, Planzer, Galliker). Service tailored for restaurants, pizzerias, hotels, delicatessens, catering kitchens, Italian grocery stores and private customers.
Who it is for
Designed for high-turnover professional kitchens, the 250 g dispenser and the case of 6 give restaurants, hotels, catering operations and delicatessens a reliable spice supply with easy, clean dosing at the station.
