Botanical name: Piper nigrum

Common names: green pepper, maricha, gulmirch

Black, white, and green peppercorns all come from the same plant. Green peppercorns are unripe berries harvested before they mature. Their characteristic aroma is milder, yet slightly tangy, with a clean, fresh, piquant flavor. Green peppercorns are often used in marinades and pickling spice blends. They're often used in French, Creole, and Thai cooking.

Green peppercorns contain compounds that have been shown to have antioxidant, anti-inflammatory, and antimicrobial properties. They have been used to aid digestion, reduce indigestion and bloating, and reduce inflammation.