Green peppercorns are produced by blanching the immature green fruits in boiling water, treating them with potassium metabisulphite, and either freeze drying or dehydrating them. The sulfite helps prevent blackening from oxidation. Green peppercorns are milder in flavor and bite than black peppercorns, but have a pleasing zesty quality that has made them a popular gourmet item.
Usage: Add with 5-15 minutes left in the boil. The amount depends on taste and the recipe and you.