Madagascar Green Peppercorns in brine 3.52 oz,100g ,1 PACK

I use these to make a green peppercorn Sauce for a steak and they were delicious. Once I opened the can, I could tell how great the quality were. Very aromatic and nice and softened from the brine. The can is filled with plenty of them, so a great value!

At one time, these delicacies were available for purchase in a few higher-end stores but as local suppliers' stock began to dwindle, it became increasingly difficult to find them. I've found that the general public is virtually unfamiliar with green peppercorns--and upon hearing ":peppercorn," they immediately envision a peppery condiment that is hard and must be ground to use in foods. I urge everyone to try these at least once. They deliver the ideal level of pepper taste without inundating the taste buds and obscuring other flavors in any dish. They're super soft, and can be used as decorative embellishments just as well as for their unique flavor. Most people think they're capers when they see them, but appearance is the only element they share with each other. I make my signature "Wasabi Eggs," which are the traditional Deviled Eggs with a good amount of Wasabi added to the filling, after which I drizzle more Wasabi on top of each egg, followed by about 4 to 10 green peppercorns to finish off. They don't detract from the flavor, yet add a really nice touch.For a horribly decadent steak sauce--my family goes crazy over my version of "Steak Au Poivre," which you'll find in a large array of styles that could be categorized here. Mine is over-the-top in richness, flavor and certainly soul-soothing! All you do is reduce whipping cream by half, and then add a full can of these wonders--fully drained from the brine, of course. Gently mix and either pour this sumptuous sauce all over any steak (our standard is a rib-eye or similar cut, but even hamburgers would be amazing with this sauce.) Alternately, you can serve in a ramekin aside each steak, for more moderate users. These peppercorns are a wonderful contribution to any savory dish, and amazingly they add a nice touch to a a ton of sweet concoctions as well~

I bought this to make steak poivre. They have a delicious, briny taste and bright peppery bite. The steak poivre, by the way, was amazing!

Small peppercorns. But it’s so hard to get it here in the US. So I am glad that I have them. Taste is good

It is flavorful and has a very nice amount of spice. It is great for spicing stews, patés, or sauces. Use the grains in full for best results. Recommended!

I used these to make a green peppercorn sauce for beef wellington. It also works well with strip and ribeye steaks as well as swordfish.

It is difficult to find these where I live. They came a day early, which was an added bonus. I dried them and used them in a salad dressing for a chopped salad. Fantastic. Just so you know I tried them out of the can after I rinsed them very good. After they were dried the were firey delicious.

I am a professional chef and have used green peppercorns for my entire career so I am very familiar with the product. The quantity is a rip off for the price, the peppercorns are small and tasteless, no heat all all. I usually buy Roland brand and they are excellent, plump, flavorful and spicy. I even usually rince them so they are not to hot. Only reason I didn’t buy the Roland is the pack is bigger and I usually don't use them all before they expire. Not to the fault of the product Amazon has shifted to shipping many crushable items in these thin plastic and paper bags, I’m sure to try to save money over the boxes they have always used. I have had 5 crushed, damaged orders in the last 2 months that they had to issue me a refund, so the bags are actually costing them money and customers frustration.