I am part of the pepper color palette, I am the green force. Typically picked before maturing and quickly dehydrated to preserve my bright green color and slightly pungent flavor. Breakable and tender, I flavor your fish dishes and marinades, as well as cream sauces and curries. I can be found in French cuisine, notably in "steak au poivre", but also in Thai dishes: if you have noticed a very spicy peppery note, it's me!