Green peppercorn

Brine and dairy: the acid keeps the reduction from turning to paste.

Soft corns burst under the knife and season each bite separately.

Fat coats the tongue; the green heat scrapes it back off.

Flame off the spirit and the pepper resin dissolves straight into it.

Terrines need punctuation. Whole corns do it without grinding.

Iron and mineral bitterness get cut by the brine, not the heat.

Both green and sharp; the peel note doubles rather than competes.

Acid fruit plus soft heat, and neither has to be cooked.

Shared pinene with juniper. Muddle the corns and skip the olive.

Cool water flesh takes the heat cleanly; salt it and it reads as tomato.