A lot of people don’t realize that we use GREEN peppercorns in our peppersteak sauce. What’s the difference, you ask? Well, green peppercorns are really unripe black peppercorns, so are usually pickled or brined to preserve them. They have a less “peppery” flavor, and don’t have that “slow burning” sensation.
According to thekitchn.com,
“Green peppercorns are true peppercorns of the Piper nigrium flowering vine plant, which originated in India and has been used since prehistoric times. Green peppercorns are really unripe black peppercorns. These are often preserved in brine or vinegar and served in pickled form. In dried form, they don’t last very long and have to be used quickly. They’re commonly found in Thai and other Southeast Asian recipes and have a fresher flavor than their black counterparts.”