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Red peppercorns from Phu Quoc

Its nose is powerful and very fresh, with roasted, resinous notes, hints of black tea, tobacco, with spicy notes leaving room, once crushed, for very fresh vegetable notes, with a dominant asparagus note, a touch of iodine which is certainly due to the island origin of this spice. A few floral, fruity notes, evoking ripe exotic fruits such as the mango. In the mouth, the spice is immediate and long-lasting.

Botany : Piper nigrum L.

Origine : Phu Quoc, Vietnam

Ingredients : 100 % whole red peppercorns

Storage : Away from light, heat and moisture.

Le Comptoir des Poivres' scale : 6-7

Réf : CDPPFV04_P

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Phu Quoc red pepper
Piper nigrum L.

This brown-coloured pepper is actually a red pepper - that is to say that it has been picked at full maturity. It was harvested on the island of Phu Quoc, the most northerly island in Vietnam.

USAGE TIPS

Prefer coarsely ground on the dish after cooking, to take maximum advantage of its aromas. This pepper is powerful and will naturally work well for traditional uses: red meat, oily fish, pizza, pasta in tomato sauce, or on a fresh goats' cheese.
You can partner it with liquid or syrup desserts: exotic fruits, red fruits and chocolate.

Phu quoc

By the way the island is in southwestern part of Vietnam close to cambodjan border

Avis laissé le 2018-03-07 par Peter