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Black Phu Quoc pepper

This fiery pepper is harvested on the island of Phu Quoc in Vietnam, also known as the "Emerald Island". It will enhance all your game and poultry. Grind roughly with a pestle and mortar.

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The island of Phu Quoc is called the "Emerald Island" as it harbours many natural treasures. It is located in the Golf of Thailand, off the coast of Cambodia. The island has been part of Vietnam since 1945.

Pepper cultivation was introduced in the 18th century by the Chinese. Nowadays, the pepper production on the island is very select with very small quantities produced. In Phu Quoc, only 1.5 tonne/hectare are produced vs. 8 to 10 tonnes/hectare in other regions of Vietnam, like the region of Daklak for example. On the island, all production stages are entirely done by hand: harvesting, retting, washing, drying and sorting. Most of the pepper plantations are in Cua Duang, in the centre of the island. The pepper is harvested from February to April. The inhabitants of Phu Quoc island call the pepper "Tiêu". They eat it with sea food and fish. They grind it with salt and then add lime. They use it for seasoning all their local dishes.

An ardent pepper !

Phu Quoc black pepper is picked by hand before fully ripened then dried in the sun. With scents of leather and wild, yet sugary notes, it will delight your pan-fried foie gras, red meat in wine sauce, roast poultry and vegetable gratins.

Best ground with a pestle and mortar.


Additional Information

Country Vietnam
Post N/A
Use By date 5 years
Allergen Allergen free
Ingredient Black Phu Quoc pepper
Storage conditions Keep at room temperature in a dry place
Nutritional info N/A
Aromatic footprint Empyreumatic, Fermentation, Pharmaceutical
Botanical genus and species Piper nigrum
Intensity scale Ardent and Intense (5/7)
Culture mod Cultivated, Introduced
Other names Tiêu, Emerald Island pepper, Phu Quoc pepper
Color Black


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