Phu Quoc black pepper - 200g

Pepper cultivation on the island of Phu Quoc was introduced by the Chinese in the 19th century and particularly developed under French Indochina. Its production remains confidential (less than 1% of Vietnam's production).

Its traditional production method, completely manual and without chemical input, makes this pepper an exceptional product. The harvest and deseeding of the berries are done by hand, grain by grain. A first sorting is carried out after washing the berries with spring water from the Phu Quoc mountains. The peppers are dried on mats in the sun for 2 to 3 weeks. A final sorting of the grains allows only the berries to be kept intact with their husks. Finally, a long drying period of 2 months in the shade is necessary to obtain a humidity level of less than 10%.

Spicy, woody, fruity and iodized, its long drying in the sun perfects the development of its specific aromas. It gives off fragrant notes that go wonderfully with meats, raw vegetables or salads.

Country of production Vietnam - Phu-Quoc region