This exceptional Vietnamese pepper is hand picked and harvested only once fully mature. Bold fragrance, floral and fruity flavours that lingers in the mouth.
The Vietnamese island of Phu Quoc is located a few kilometers south of Cambodia, in the Gulf of Thailand. The pepper harvested there is of an exceptionally high quality and is reputed to be the best the country has to offer. On the island, this pepper is used primarily to enhance seafood dishes with an added touch of salt and lime juice.
Phu Quoc red pepper is hot and lingers in the mouth but, is not extremely piquant. These exceptional peppercorns are harvested only when fully ripe and possess a complex flavour profile – floral and fruity, with delicate resinous notes. Ideally, it can also be used as a finishing touch on grilled meat, beef carpaccio, on fresh or sliced tomatoes sprinkled with olive oil. Wonderful when used to perk up pasta or on a classic favourite like ground pepper speckled strawberries.
In order to produce red pepper, the corns must be left to mature fully on the vine, longer than when harvesting black pepper. The red peppercorns are then hand picked at harvest time and their production demands an unwavering attention to detail. Once dried, the “reddish” peppercorns then develop a more complex and fruity flavour than that of black pepper, without losing their unique character.