| | |  | Peppercorns | Home » » » » Roland Green Peppercorns In Water, Salt Added, 8.75-Ounce Can (Pack of 4) | | | | | | | Description: | | Roland Green Peppercorns come from the same plant that produces regular, table top black pepper only it is picked greenOur product has a deep, dark green color, a good pepper aroma and flavor, but milder than the black varietyThe peppercorns are soft enough to be mashed into a paste | | | Features: | |
• Pack of four, 8.75-ounce can (total of 35 ounces)
• Can be added to recipes which call for further preparation and cooking, their flavor is enchanced through exposure to heat
• Imported from the East India area
• Primarily used in sauces and mustards for roasted meat and fowl
• Roland Green Peppercorns are also delicious in stuffings, spreads, or hearty vegetables
| | | Product Details: | | | Product Weight:
| 35.0 Ounces | | Package Length:
| 12.2 inches | | Package Width:
| 9.3 inches | | Package Height:
| 4.6 inches | | Package Weight:
| 4.55 pounds | | Average Customer Rating:
|  based on 1 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 1 customer reviews )
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Most Helpful Customer Reviews
2 of 2 found the following review helpful:
Mild, Decent quality, fair priceFeb 25, 2010
By michael vest
I just plain like green peppercorns. I have been buying Napoleon brand from my local grocers - but due to the economy they've dropped many low-volume products. The Napoleon peppercorns are from Spain and are definitely PUNGENT! I like 'em!
However, these Roland peppercorns are from Malaysia and are quite mild. You can pop five or six of these in your mouth and crunch them between your molars for a pleasant peppery taste. (Try that with just one of the Napoleon's and it will bring tears to your eyes and warmth to your soul.) So, if you want pungency these are not for you. If you prefer a milder product you may be pleased with these. Personally, I like the sharp piquant taste of the Spanish peppers by Napoleon. I will not be buying these again.
[Recipe suggestion: Get green peppercorns in brine (not vinegar). Drain, and pop a handfull into a small food processor. Blend the crap out of them until you have a green paste. Lovingly massage the paste into a steak. Grill the steak & enjoy.]
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