How is Young Black Pepper used in Thai cooking?

Young black pepper - prik thai on, fresh green peppercorns - are the soft, immature berries of the pepper vine, picked while still green. At this stage they're tender enough to eat whole, highly aromatic, and only mildly hot, with a fresh, bright pepperiness quite unlike the dried black kind. Left on the vine they ripen to pink and red, and dried in the sun they become black peppercorns. Whole sprigs go into stir-fries and jungle curries, where they pop with fresh, fragrant heat - a Northern and forest-cooking favourite.

Can I cook with Young Black Pepper in a Chiang Mai cooking class?

Yes - we use Young Black Pepper in our hands-on classes. Explore them on our Cooking Classes page.

Young Black Pepper - Fresh Thai Vegetables | Thai Akha Kitchen

Young black pepper - prik thai on, fresh green peppercorns - are the soft, immature berries of the pepper vine, picked while still green. At this stage…

Young Black Pepper - Fresh Thai Vegetables | Thai Akha Kitchen Young black pepper - prik thai on, fresh green peppercorns - are the soft, immature berries of the pepper vine, picked while still green. At this stage…