Discover an aromatic pepper with floral, woody and fruity notes. With its beautiful clementine notes, it brings a fruity atmosphere to your dishes. A rare pepper, preferably consumed as a grain to fully enjoy all its aromas
Food pairing: White fish, butter sauces, foie gras, white meats...
Packaging: 10g resealable bag - aroma preservation.
Origin - Plantations: Phu Ta Tong region, Phu Si Long - Vietnam
"Notes of clementines intertwine with woody notes of hawthorn blossom."
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Wild pepper from the tops (Zanthoxylum rhetsa), also known as Forest Pepper or Mat-Khen, is a rare pepper from Vietnam. It is found at an altitude of more than 2,000 m, in a mountainous region, close to Laos and China.
The oldest pepper trees can be more than 20 metres high.
The wild pepper of the peaks (Mac-Then) is part of the rutaceae family. It is the envelope that is consumed. It develops aromas of citrus fruits and hawthorn flowers. Rich in flavours, it does not have the spicy taste of its cousins, Sichuan pepper and Timut, on the contrary, it keeps the flavour of products such as fish, white meat and foie gras intact.
The Vietnam Forest Pepper is extremely complicated to harvest for two reasons:
A remote and difficult to access region
This pepper plant is found in the mountainous regions of northwestern Vietnam. It takes several days of travel from Hanoi to cover the 500 km journey and access the areas where the Rhetsa tree grows. This is why this rare pepper is exclusively harvested by local ethnic groups.
A tree with a surprising particularity
Another specificity of the wild pepper tree of the peaks: its trunk covered with long thorns. This particularity makes picking complicated, especially since the grains are located at the top of the tree.
David Vanille's choice: I chose this pepper for its unique citrus and white flower flavours. Its rarity and the quality of its production make it an exceptional product. Another advantage is that it can be combined with recipes from around the world as well as Western recipes.
Even if they are from the same family, Forest Pepper pepper and Sichuan pepper are very different. Wild pepper from the peaks is distinguished by its sweetness in the mouth while Sichuan pepper is more spicy with a certain tendency to anaesthetize the tongue and palate.
Wild pepper from the peaks comes from Lai Chau, a province in northwestern Vietnam. Its name comes from the mountainous environment where it is found (at an altitude of more than 2000 m), but especially from the place where the berries on the Rhetsa tree are located: the summit.
The first traces of pepper in Vietnam date back to the 18th century. Brought by the Chinese, its culture was developed during the colonial period by the French.
Did you know that? Vietnam is the world's largest producer of pepper. It alone accounts for 50% of the world's exports.
Today, pepper is one of the most common spices in Vietnamese cuisine. It is also one of the pillars of the agricultural sector in the country's economy.
Pepper from the tops is known under different names. Also if you see one of the following names, know that we are talking about wild pepper from the Vietnamese peaks:
In addition to spicing up your dishes, pepper has a number of benefits. This is also the case for Vietnamese pepper.
Pepper has virtues:
Mac-Khen is a rare pepper variety that seduces with its citrus and floral aromas. It has its place in both traditional and creative cuisine.
Tip: Remember to crush your pepper berries with a mortar or knife blade, thus multiplying their aromas tenfold.
With its specific aromas marked by the humidity of the remote regions where it is grown, pepper from the peaks brings a unique flavour to your dishes. Highlighted on a carpaccio or added to a unique dish, it brings an exceptional touch to your recipes. Here are some culinary ideas for adding this rare pepper to your menus.
A light cold starter that, without a perfect seasoning, might lack taste. Choose a quality virgin olive oil, prefer a few turns of the coarse salt mill with fine salt and finish with a few wild peppercorns from the peaks. Serve with a vinegared arugula and a few parmesan shavings.
There are hundreds of wok recipes and this Asian cooking method over a high heat preserves the crispness of the vegetables and all their taste qualities. Onions, carrots and oranges are the main ingredients of this vegetarian recipe which, for poultry lovers, goes perfectly with duck. Add a spoonful of honey at the end of cooking and a few grains of Mac-Khen pepper from Vietnam.
A great classic that we revisit for our greatest pleasure. As chocolate blends perfectly with pepper, we do not hesitate to add a few mill turns in the preparation. Once your peppery chocolate mousse is made, drizzle with custard and add some red fruits and kumquat... a real delight!
Peppercorns are very resistant. To enjoy your wild Vietnamese pepper from the peaks for many years, keep it dry in an airtight jar or tin can.