They are lovely - whole green peppercorns on the branch, in a bottle of brine.
Today I rinsed off a branch, picked the berries, mortar and pestled them with garlic and soy sauce, and add them to the ginger and garlic stirfry I made for lunch with tofu and cress.
They added a lovely tingle and a peppery burn that kicked up the sambal olek I also used in the fry.
But that's me winging it -- what are these things really for?
They aren't listed in any of my cookbooks...
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