This white pepper powder from Vietnam develops animal and camphor notes. It seduces for the subtlety of its aromas and its soft spiciness. A pepper to be used daily.
Association in cooking: White meat, fine fish and egg in all its forms
Packaging : 40g resealable bag - conservation of aromas.
Origin - Plantations : Vietnam
"A subtle Vietnamese white pepper powder that combines power and aroma to perfection."
Warning: Last items in stock!
Vietnamese white pepper comes from Piper Nigrum. It has a light and fragrant flavour, quite similar to Kampot white pepper, and is a very subtle pepper.
It is used ground to enjoy its flavours immediately.
David Vanilla's choice: I have chosen to offer you this ground white pepper from Vietnam for its mild spiciness and pleasant flavours. It enhances the taste of your most classic dishes such as fried eggs. A rare pepper that will quickly become a must in your kitchen.
White pepper is actually a black pepper that is picked when it is ripe. These peppercorns are soaked in water to remove their pericarp more easily. Then they are dried in the sun. This exposed core of pepper is the white pepper. In the end, it is a red pepper without its cover, the pericarp.
The main difference between black pepper and white pepper is the spiciness.
Black pepper has a more intense pungency than white pepper. Why is that? Quite simply because black pepper is harvested before it reaches maturity, while white pepper is harvested from the vine when it is mature, giving it time to refine its aromas.
Did you know that? Pepper plantations are located not far from the coast, which gives our Vietnamese white pepper a salty, very marine note. This quality closely resembles Kampot white pepper.
Pepper cultivation began in India on the Malabar coast before spreading throughout Southeast Asia, then to Madagascar and Brazil.
It was Alexandre Legrand who brought it back to Greece following his expeditions.
White pepper has been cultivated in Asia since the 16th century. Today, Vietnam has been the world's leading producer and exporter of white pepper for more than 10 years. Vietnamese white pepper is exported to about a hundred countries, including France.
Did you know that? Since 2001, the Vietnam Pepper Exporters Association has been working to promote the development of this agriculture. It serves as a bridge between producers, organizations and companies, and acts as a driving force in the development of production, trade and export. The association implements important national programmes, updates product information, promotes organic pepper production, links companies and farmers...
Pepper has many medicinal virtues. It is a :
Pepper also helps to bring down fever and relieve dental pain or rheumatism.
The ground white pepper from Vietnam will sublimate white meats and fine fish, and will be a real treat on a boiled egg!
Its caramelized flavors and its animal and camphor notes lend themselves perfectly to a fillet of white fish, a warm goat's cheese toast or fresh oysters.
In Vietnam, white pepper is used in the majority of recipes (soup phở or chào gà soup for example).
As far as French gastronomy is concerned, it is more often found in recipes based on fine fish such as saint-pierre or sea bass, which are served with Nantes butter. Its light lemongrass acidity will complete all these dishes.
It will also know how to gently enhance your steaming vegetables.
Like black pepper, it will also surprise you in desserts (especially fruit desserts). It will sublimate melon, without erasing it.
Top chefs also use ground white pepper. This is notably the case of Joël Robuchon in his sweet pepper pie or Alain Ducasse in his pears in wine.
One might think that ground white pepper is a basic product, yet the Vietnamese white pepper that I offer you has delicate flavours that go far beyond simple spiciness. This one has slight hints of lemongrass that make all the difference.
Here's a menu specially designed for you to enjoy this exceptional white pepper.
Chinese ravioli soup is a simple starter that will delight pepper lovers. The vegetable broth is garnished with pork-stuffed ravioli. Its particularity? Its extremely peppery taste. The powdered white pepper from Vietnam is the ingredient without which this soup would not be as interesting. A real invigorating broth, ideal for consumption all year round.
Fancy a quick and satisfying evening meal? Break two eggs in a hot frying pan with salt and pepper. Grill a thick slice of ham and serve with a salad and vinaigrette. A tasty meal ready in 10 minutes!
Chocolate and pepper combine wonderfully. To enjoy with your coffee, we suggest you make chocolate truffles. The most ? Add a little white pepper powder to your machine. A delight to be consumed in moderation!
To preserve your ground white pepper, we advise you to store it in an airtight box away from the light. Under these conditions, it may even improve with age!
Maeva D. published the 29/06/2020 following an order made on 18/06/2020
Une fan de poivre blanc je ne pouvais pas en commander via le site car je suis sûre qu'il est de qualité.
Marie D. published the 15/05/2020 following an order made on 01/05/2020
.Bon emballage. On reconnait la qualité.
Dany H. published the 05/05/2020 following an order made on 22/04/2020
Très bien, conforme à mes attentes, je recommande !
Delphine D. published the 17/04/2020 following an order made on 04/04/2020