Black Phu Quoc Pepper / Vietnam / 70g. / Terre Exotique

This fiery pepper is harvested on the island of Phu Quoc in Vietnam, also known as the "Emerald Island", located in the Golf of Thailand, off the coast of Cambodia. The island has been part of Vietnam since 1945. 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 foie gras, red meat in wine sauce, roast poultry and vegetable gratins. Best ground with a pestle and mortar.

Pepper cultivation was introduced in the 18th century by the Chinese. Today, it is a 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.

Ingredients: Piper nigrum