Green pepper, like black pepper, is made from unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as with sulfur dioxide, canning, or freeze-drying.
Fresh, unpreserved green pepper drupes are used in some cuisines like Thai cuisine and Tamil cuisine. Their flavour has been described as “spicy and fresh,” with a “bright aroma”. They decay quickly if not dried or preserved properly.
The fresh, herbaceous flavor of green pepper is great for seasoning fruit and desserts. Picking the peppercorns when they are still unripe and green in color is the secret to producing green rather than black pepper. As the berries are harvested early on, green pepper has an especially fresh and slightly fruity flavor.