A remarkable, delicately woody, aromatic Vietnamese pepper, moderately but persistently hot.
The Vietnamese island of Phu Quoc is located a few kilometers south of Cambodia, in the Gulf of Thailand. The pepper harvested is of an exceptionally high quality and is reputed to be the best the country has to offer.
Phu Quoc white pepper is hot and lingers in the mouth without being overly sharp. Its woody, lightly floral fragrance has camphor notes that lean towards being slightly smoky. With a barely nuanced, somewhat fermented profile, this is a pepper that’s sure to charm those who are less enamoured of the typical, intense, farm-like personalities of most white peppers. This pepper is ideally suited to enhancing but, not masking flavours. Can be used on roasted poultry, sautéed vegetables or mushrooms or even mashed potatoes with herbs.
White pepper is harvested when ripe, then allowed to soak before removing its outer casing. After several days of soaking, the peppercorns are then sun dried. Their colour gradually changes from grey to beige. White pepper can be added to dishes without its flavour becoming dominant. Essential to Chinese cuisine. In Western cooking however, it is often served with white sauces, soups or mashed potatoes.