Here’s a pungent ingredient we recently picked up from a Thai market. Have you ever cooked with it?This is a sprig of green peppercorns preserved in salt and vinegar. Green peppercorns are the unripe berries of the pepper plant; when dried and oxidized, they turn into the more familiar black peppercorns. Green peppercorns are quite perishable, so they are usually freeze-dried or, like these, packed in brine.
