The tropical, perennial climbing vine that produces both black and white peppercorns also produces green peppercorns. Green pepper is made from the unripe drupes, which grow in dense spikes containing 30 – 50 blossoms. They retain their color through treatment with sulphur dioxide, canning or freeze drying. Green peppercorns are also available as pickled peppercorns, preserved in brine or vinegar. They are also frequently used fresh in Thai cuisine, cooked into curries. They are aromatic and pungent, and have a milder, cleaner and fresher flavour than black and white peppercorns.