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Black Phu Quoc pepper

Black Phu Quoc pepper

Elevate your cuisine with Phu Quoc black pepper!

This bold pepper is harvested on the island of Phu Quoc in Vietnam, also known as the "Emerald Isle." Its intense flavors make it the perfect condiment to enhance your appetizers, main dishes, or even desserts. It's best when freshly ground using a mortar and pestle.

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How to use Black Phu Quoc pepper from Vietnam?

Some suggestions for using Black Phu Quoc pepper in your cuisine

Hailing from Vietnam, Black Phu Quoc pepper is traditionally used as a condiment. Its exceptional flavors make it an ideal ally to subtly elevate all your dishes, even the simplest ones.

Paired with fish or other seafood, Black Phu Quoc pepper unveils the full power of its aromas. It enhances risottos, marinades, stir-fries, soups, grills, and even your summer composed salads. Its versatility allows it to pair well with both meat and seafood, starches, raw vegetables, or sauces and marinades. Whether with pan-seared foie gras, red meat in a wine sauce, oven-roasted poultry, or vegetable gratins, Black Phu Quoc pepper will delight your taste buds.

Black Phu Quoc pepper has many tricks up its sleeve! It will also elevate your desserts, such as fruit salads, chocolate mousse, chocolate fondant, compote, or even a tart.

Usage tips for Black Phu Quoc pepper from Vietnam

It is best to use it crushed with a mortar and pestle or ground using a mill. To fully enjoy the flavors of Black Phu Quoc pepper, add it at the last moment, just before serving.

Black Phu Quoc pepper, a bold spice

This pepper boasts scents of leather as well as wild and sweet flavors. It releases a pleasant aroma combining warm and fruity notes. In the mouth, Black Phu Quoc pepper gradually unveils spicy and warm flavors. This most flavorful pepper is a favorite condiment of top chefs and enthusiasts who want to give their cuisine a new dimension.

Black Phu Quoc pepper and its botany

Botanical origin of Black Phu Quoc pepper

Black Phu Quoc pepper belongs to the Piper nigrum family, a vine that can reach up to 4 meters in height. This pepper is hand-harvested before reaching full maturity and then sun-dried.

Like all Piper nigrum varieties, this pepper requires a tropical climate with high temperatures and humidity. There are four colors of Piper nigrum: green pepper, black pepper, red pepper, and white pepper.

What differentiates white, black, red, and green peppers?

The difference lies primarily in the degree of maturity at which the pepper is harvested. While green pepper is picked before maturity, red and black peppers are harvested at maturity. White pepper, on the other hand, is harvested at maturity and then rid of its pericarp, the pungent agent of pepper.

Exploring the origins of Black Phu Quoc pepper

The island of Phu Quoc is nicknamed "Emerald Isle" because it possesses many natural treasures. It is located in the Gulf of Thailand, off the coast of Cambodia, and has been part of Vietnam since 1945.

Pepper cultivation was introduced to the island in the 18th century by the Chinese. Pepper production remains confidential on the island (micro lot). In Phu Quoc, 1.5 tonnes are harvested per hectare compared to 8 to 10 tonnes in other regions of Vietnam, such as the Dak Lak region. On the island, all stages of production are done manually: harvesting, washing, drying, and sorting. Most pepper plantations are located in Cua Duang, in the center of the island. The harvesting period extends from February to April. The inhabitants of Phu Quoc Island call pepper "Tiêu."

On the island, Black Phu Quoc pepper is the local condiment. Consumed crushed with salt and lime, it is often paired with seafood or fish.

Black Phu Quoc pepper is a treasure trove of flavors waiting to be used to enhance your dishes!

Black Phu Quoc pepper is available in the custom-made set dedicated to peppers from around the world.

More Information
More Information
Allergen Absence
Native country VIETNAM
Genus and botanical species Piper nigrum
Ingredients black pepper
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.