This white Phú Quốc pepper is traditionally produced on the Vietnamese island of Phú Quốc. The pepper is of superior quality, 0% tạp chất, ideally suited in the preparation of fish and squid dishes, and in exotic fruit salads.

On the Vietnamese island of Phú Quốc, pepper has been grown traditionally since the beginning of the 19th century. Pepper cultivation was introduced by the Chinese, but has undergone significant improvement under French management, just as happened at the time in Kampot, in neighboring Cambodia.

Phú Quốc is located in the Kiên Giang province, and is the largest island in Vietnam with approximately 590 square kilometers. It is part of an archipelago of 22 islands, and is closer to the coast of Cambodia than that of Vietnam. The island has around 100,000 inhabitants. Pepper is one of the sources of income, in addition to tourism and the famous nuoc mâm (fish sauce).

With the support of the government, the traditional way in which pepper is grown on Phú Quốc is cherished. From the fifties of the last century, pepper cultivation, due to political developments and the war (s), became primarily a women's affair. And that is still on many plantations.

It is a relatively small pepper in Vietnam, because it accounts for only 1% of the total pepper harvest in the country, which on average takes place on a large-scale and mechanized basis. In contrast to the pepper from Bà Rịa-Vũng Tàu, on the east coast, east of Ho Chi Minh city, the Phú Quốc has not yet been eligible for geographical indication (GI).

We offer you the red and white Phú Quốc pepper. The red pepper is picked ripe and then soaked in water to release the peel. The white core that remains then is dried in the sun. It has a somewhat creamy color. We offer the premium quality white pepper, 0% tấp chất, free from impurities and with a pleasantly balanced fermented taste.

Usage

The pepper has various, subtle aromas including fruit (mango / raspberry) and a slightly acidic accent. This makes the pepper suitable for all types of white meat (from veal and poultry to tripe and andouilette), white fish, squid and octopus. Also use the pepper in combination with apple or pear.

Feautures 

  • 100% pepper berrie endocarp from the Piper nigrum
  • protected by the Viem-namese PGI label (protected geographical indication)
  • origin: Phú Quốc, Vietnam
  • harvest 2019

Product range

  • available in pouch, glass and testtubes
  • pouches containing 30, 45, 60, 250 or 500 grams
  • testtubes 10 ml
  • glass containing 75 grams

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page

General advice

  • grind pepper shortly before eating it
  • add it only in the last stage of preparation of your dish (last minute)
  • keep it in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • may 2022

Do you want to know what thisn pepper tastes like?

You can always try a test tube. The tube contains enough pepper to learn to understand the taste essence.

Origin
Viet nam Phú Quốc isle
Botanical name
Piper nigrum
Ingredients
No additions 100% dried pepper grains
Allergen information
Contains no allergenes

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Tags: phu quoc pepper, white pepper