The fresh, unripe berries of the pepper vine, harvested still on the stalk. Softer and juicier than dried peppercorns, they carry a bright, aromatic heat that is grassy rather than sharply pungent, and are cooked whole in gravies or crushed fresh.
Where it comes from
The fresh form of pepper from the Malabar and South Indian pepper vines.
In the kitchen
Simmered whole in Chettinad tamarind gravies and stir-fries for a fresh, aromatic pepper heat.