Black Vanuatu pepper

How to Cook with Vanuatu Pepper?

Vanuatu black pepper is used like a grand cru: with precision, sparingly, yet boldly when it comes to making a dish stand out. Its dense grain, to be ground or crushed at the last moment, is ideal for enhancing red meat, roasted poultry, rich sauces, or grilled vegetables. It also works wonders in slow-cooked dishes, homemade marinades, or wine-based sauce reductions. Its peppery intensity, bold yet balanced, makes it a perfect choice for long cooking times, while revealing fresher, woodsy notes when used as a finishing touch on a hot dish.

Recipe Ideas for Using Vanuatu Pepper in Cooking

• - Ribeye steak with crushed Vanuatu pepper: marinate a beautiful ribeye with olive oil, garlic, and a generous spoonful of crushed Vanuatu pepper. Sear over high heat, then finish in the oven;
• - Fresh tagliatelle with creamy black pepper sauce: infuse the crushed pepper in cream, add grated parmesan, and serve over fresh pasta. A simple recipe where pepper plays the lead role with finesse;
• - Intense hot chocolate with Vanuatu pepper: melt dark chocolate into hot whole milk and add a pinch of finely ground pepper.

Deep and Warm Aromas

Vanuatu black pepper develops woody, almost resinous aromas with a lingering warmth reminiscent of clove and a subtle mentholated touch. Its bold opening reveals a complex structure where spicy intensity blends with vegetal and balsamic notes.

A Gem in the Heart of the Pacific

This black pepper comes from the Piper nigrum vine, grown traditionally on the islands of Vanuatu. The berries are harvested at full maturity, then slowly sun-dried, giving them their deep black hue and slightly wrinkled texture. The volcanic soil, abundant rainfall, and equatorial climate provide an ideal environment for this cultivation.