Stems of fresh green peppercorns resemble clusters of miniature green grapes. Peppercorns are mostly dried to produce the green, white and black versions we put into pepper grinders (their colouring depends on how they're processed). While dried pepper is more useful, fresh peppercorns have a sharp, bright taste that's less hot. The flavour is still intense, however, but you could, if you were so inclined, munch on a whole fresh peppercorn without your throat going into convulsions.
Fresh peppercorns are fairly easy to find in Hong Kong because they're used in some Southeast Asian cuisines. Upmarket shops such as Great and City'super carry them and you can usually find them in the Thai grocery shops in Wan Chai (around the wet market near Johnston Road) and Kowloon City.
Fresh green peppercorns are used to flavour food in the same way as herbs such as bay leaves and lemongrass stalks are - it isn't necessary to bite into one to recognise its presence in a dish. In Thailand, they're added whole to curries, stews and soups. They can inject heat into a dish of stir-fried beef.
Thinly slice some beef and cook it with a little oil in a hot wok. Add sliced onion, small clusters of fresh green peppercorns and chopped garlic. Season with fish sauce, soy sauce and a sprinkling of sugar, then stir-fry the mixture quickly so the meat doesn't get overcooked and the onion retains a crisp bite. Just before removing the pan from the heat, add fresh Thai basil leaves and stir until they wilt.
A few months ago, I tasted fresh green peppercorns unexpectedly at a Chinese crab restaurant in Wan Chai. The crab had been chopped into large pieces that were deep fried to partially cook them. It was put into a clay pot with sliced onion, fresh green peppercorns and ground black pepper, then braised with a small amount of liquid. Just before serving, the sauce was enriched with butter - another ingredient unusual in Chinese cooking.
