- Latin name
- Piper nigrum
- Family
- Pepper family (Piperaceae)
- Origin
- India, Vietnam, Madagascar
- Parts used
- unripe green fruits
- Raw materials
- green pepper essential oil, CO₂ extract
- Extraction
- distillation, CO₂ extraction
- Olfactory group
- spicy (fresh)
- Position in the pyramid
- top note
- Synthetic substitutes
- pinenes, limonene, pepper bases
Green pepper is the same fruit of the pepper vine as black pepper, but picked unripe and kept green rather than dried in the sun. So it sounds quite different — fresh and alive.
How it smells: fresh, green and spicy: juicy peppercorns, a light citrusy and herbal note, a soft pungency without dry heat. Green pepper sounds livelier and lighter than black.
Black pepper acquires its dry, slightly smoky character as its skin dries and darkens. Green pepper skips this stage, so it keeps fresh green and citrusy molecules that add a spark to a composition.
What it pairs with: with lime and grapefruit — fresh spicy openings, with basil and mint — herbal vigour, with ginger — energetic spice, with vetiver — a fresh masculine base, with musk — modern clean compositions.
Good to know: green peppercorns are often sold preserved in brine — this keeps their fresh colour and juiciness, and French cuisine uses them for a classic steak sauce.
