Phu Quoc black pepper in China is harvested by hand before maturity and then dried in the sun. It gives off leather fragrances and wild and sweet notes. It fits perfectly with a foie gras passed through the pan, red meat accompanied by a sauce with wine, baked poultry or a vegetable gratin.
POST: Phu Quoc Pepper Blog.
INGREDIENTS: Phu Quoc Black Pepper
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergen.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Piper nigrum.
OTHER NAMES: Tiêu, Emerald Island Pepper, Phu Quoc Pepper
CROP MODE: cultivated, introduced.
COLOR AND SHAPE: black spheres.
INTENSITY SCALE: Biting and fiery (5/7).
AROMATIC RECORD: Empire, Pharmaceutical, Fermentation.