LE COMPTOIR COLONIAL
Phu Quoc black pepper - 170g
Phu Quoc black pepper - 170g
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Pepper cultivation on Phu Quoc Island was introduced by the Chinese in the 19th century and flourished during French Indochina. Its production remains relatively small (less than 1% of Vietnam's total).
Its traditional production method, entirely manual and without chemical input, makes this pepper an exceptional product. The harvest as well as the destemming of the berries are done by hand, grain by grain. An initial 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 intact berries with their husks to be kept. Finally, a long drying of 2 months in the shade is necessary to obtain a humidity level below 10%.
Spicy, woody, fruity, and salty, its long drying in the sun perfects the development of its specific aromas. It releases fragrant notes that pair wonderfully with meats, raw vegetables, or salads.
Country of production Vietnam - Phu-Quoc region