Subscribe to our emails for inspiring recipes as we dream them up with our talented friends.
Fresh Green Pepper
$14.00 USD
Skip to product information
Fresh Green Pepper
bright. punchy. fresh.
$14.00 USD
2 OZ.
Organically grown in the Andean foothills of Ecuador, hand-picked early and sealed fresh before the berry fully ripens. Bright, herbaceous, with a clean bite that fades fast. Light proteins, cream pastas, fresh salads, charcuterie. Gentler than black but more aromatic. Use it where you'd reach for fresh herbs.
Pickup currently not available
Limited batch from Harvest '26
Free shipping on orders over $40
Guaranteed fresh or we'll make it right
FLAVOR PROFILE
Harvested early, before the berry fully ripens, and sealed fresh to lock in bright, herbaceous character. Lighter and more aromatic than black with a clean bite that fades fast.
PAIRS WELL WITH
Light proteins, cream pastas, fresh salads, charcuterie, and grilled fish. Use it where you'd normally reach for fresh herbs. Finishes dishes without overpowering them.
MILLY MEMBERS
Members get 15% off every order, early access to new drops, and loyalty rewards along the way like free shipping.
A fresh tin of pepper ships every 30 days. Skip, swap to a different variety, or pause anytime from your account.
BRIGHT,
PUNCHY,
FRESH
Bright enough to wake up a salad. Gentle enough to let the dish lead. Green pepper doesn't overpower — it lifts. Crack it over chicken, fresh greens, or anything that needs a spark without the weight.
NO MILL? NO PROBLEM.
THE STARTER SET
Whole peppercorns hold their essential oils until cracked. The best way to get the most out of your pepper is to grind it fresh, right before it hits the dish. One tin, one mill, one box.
GREEN PEPPER IN GOOD USE
STEAK AU POIVRE
Steak au poivre vert puts green pepper at the center of the plate. A seared cut, a splash of cognac, cream pulled together in the pan, and a heavy spoonful of coarse-cracked green folded in at the end.
The flavor is brighter than black, more herbal, almost alive against the richness of the sauce. Pepper is not seasoning the dish. It is shaping it. Fresh is what carries the lift, the lemon-pine snap that makes the whole plate feel lighter than it has any right to be.
A SINGLE ORIGIN
Our pepper comes from a fourth-generation family farm in the Andean foothills of Ecuador. Volcanic soil, equatorial humidity, and elevation create ideal conditions for world-class pepper. Every batch is organically grown, hand-picked at precise ripeness, sun-dried naturally, and sealed at the source.
FAQs
WHAT IS GREEN PEPPER?
Green pepper is the same fruit as black and white, picked early when the berry is young and vibrant. That's what gives it its fresh, herbaceous character. The flavor is brighter and more aromatic than black, lighter and more lifted than white. Same vine, completely different pepper.
What should green pepper taste like?
Bright, herbal, and a little punchy. Think fresh-cut grass meets clove with a gentle heat that doesn't overpower. It's the lightest of the three peppers, less bite than black, more aromatic than white.
How is green pepper different from black and white?
They all come from the same plant. The difference is when they're picked and how they're processed. Green is picked earliest, while the berry is still young and vibrant. Black is picked fully ripe and red, then sun-dried. White is picked fully ripe and the outer skin is removed. Same vine, three completely different flavors.
What should I use green pepper on?
Anything you'd normally finish with fresh herbs. It's incredible on salmon, roast chicken, guacamole, fresh salads, and charcuterie. It also shines on lighter dishes where black pepper would be too aggressive. Start cracking it on what you cook this week and you'll find your spots fast.
How long does a tin last?
Depends on how generous you are with it. For most people, a 2 oz. tin lasts 4 to 6 weeks of regular use. Sealed fresh, the peppercorns hold their flavor for up to a year unopened. Once you open the tin, keep it sealed between uses and grind as you go.
Do I need a special mill for this?
You need a mill, and any decent one will work. The Milly Mill is built for it: ceramic burr, refillable, adjustable from coarse to fine. If you're starting from scratch, the Starter Set pairs this pepper with the mill so you're set up from day one. Pre-ground isn't really an option here. The whole point is cracking it fresh.
REVIEWS
MORE FROM MILLY
Fresh Black Pepper
Fresh Black Pepper
$14.00 USD
Best for red meats, hearty pastas, roasted vegetables, and eggs. Bold, warming heat with real backbone.
