Green pepper, similar to black pepper, is prepared from unripe drupes. The farmers dry the green peppercorns in a unique way that helps with retaining the green color and texture, for example, with sulfur dioxide, canning, or freeze-drying. Pickled peppercorns, which are as well green, are unripe drupes that are preserved in vinegar or brine.
The fresh, green pepper drupes often unpreserved are mostly uncommon in the West of Asia, but they are primarily used in many Asian dishes, specifically in Thai cuisine. Their flavor has been the most sought-after because they are believed to be perfectly spicy and super fresh. Some find it great because it has a bright aroma. They also decay fast even without drying or preserving, which makes them somewhat unsuitable for exports in Vietnam compared to the other types of pepper.
Green peppers are a popular vegetable to keep in your kitchen because they are incredibly versatile and can be added to almost any savory dish. Aside from their versatility, the compounds in green peppers can offer a wide array of health benefits.
Although bell peppers come in an assortment of colors, each color bell pepper has a unique taste and nutritional profile. Green peppers are one of the most savory types of sweet bell peppers, and they tend to stay fresh a little longer than red or yellow bell peppers.