Green peppercorns are the same berries as black peppercorns except that they have not gone through the drying process. Green peppercorns are widely used in Indian and Thai cuisine as a “vegetable”. It lends a unique fresh peppery taste to dishes. It is quite common for the green peppercorns to be pickled in India. Green peppercorns soaked in salt and vinegar solution are a good accompaniment to steaks and other mild dishes. You can use green peppercorns whole or ground to a paste. To store, wrap the peppercorns in kitchen paper towels. Put the wrapped peppercorns in a zip-lock bag and then store in the chiller. It keeps for about a week – you can use it even if the berries turn black.