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Green peppercorns from Mysore, India are the spiciest of all the peppercorns, providing a clean, fresh heat to any dish!
Replace black pepper to add zest and heat. Grind in a peppermill. Add whole to stocks, stews, soups, and marinades. Try in both sweet and savory dishes.
The spiciest of all peppercorns, these have a clean, fresh, lingering heat and pair well with most herbs and spices.