Wild Pepper of the Peaks

What is the wild pepper of the tops?

\n

The wild pepper of the tops (Zanthoxylum rhetsa), also known as Forest Pepper or Mat-Khen is a rare pepper native to Vietnam. It is found at an altitude of more than 2,000 meters, in a mountainous region near Laos and China.

\n

The oldest pepper trees can exceed 20 meters in height.

\n

The wild pepper of the tops (Mac-Then) belongs to the family of rutaceae. It is its shell that we consume. It develops aromas of citrus and hawthorn flowers. Rich in flavors, it does not have the pungent taste of its cousins, the Sichuan pepper and Timut, on the contrary, it allows to keep intact the flavor of products such as fish, white meats and foie gras.

\n

\n

The harvest of Mat-Khen or wild pepper of the peaks

\n

The \" Forest Pepper of Vietnam \" is extremely complicated to harvest for two reasons:

\n

A remote and difficult to access region

\n

This pepper tree is found in the mountainous regions of northwestern Vietnam. It takes several days of travel from Hanoi to reach the areas where the Rhetsa tree grows. This is why this rare pepper is exclusively harvested by local ethnic groups.

\n

A tree with a surprising characteristic

\n

Another specificity of the wild pepper tree of the summits: its trunk covered with long thorns. This peculiarity makes the harvest complicated, especially since the seeds are located at the top of the tree.

\n

David Vanille\'s choice: I chose this pepper for its unique flavors of citrus and white flowers. Its rarity and the quality of its production make it an exceptional product. Another advantage is that it goes well with both world and western recipes.

\n

\n

Differences between the wild pepper of the tops and the pepper of Sichuan

\n

Even if they are of the same family, the Forest Pepper and the Sichuan Pepper are quite different. The wild pepper is distinguished by its sweetness in the mouth while the Sichuan pepper is more pungent with a certain propensity to anesthetize the tongue and palate.

\n

\n

The origins of the pepper of the summits

\n

The wild pepper of the tops is native of Lai Chau, a province of the northwest of Vietnam. Its name comes from the mountainous environment where it is found (at an altitude of over 2000 m), but especially from the place where the berries are found on the Rhetsa tree: the top.

\n

The first traces of pepper in Vietnam date back to the 18th century. Brought by the Chinese, its cultivation was developed during the colonial period by the French.

\n

Did you know? vietnam is the world\'s largest producer of pepper. It alone accounts for 50% of the world\'s exports.

\n

Vietnamese pepper today

\n

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.

\n

Pepper of the peaks is known under different names. So if you see any of the following names, know that we are talking about Vietnamese wild pepper:

\n

• \n
• French names: poivre des cimes, poivre sauvage des cimes\n
• English name : Forest pepper\n
• Vietnamese names: Mac-Khen, Mat-Khen, Ma Ka Khaen, Ma Kwaen\n

\n

\n

\n

\n

How to use the pepper of the tops in cooking?

\n

Mac-Khen is a rare variety of pepper that seduces with its citrus notes and floral aromas. It has its place in traditional and creative cooking.

\n

Tip: Remember to crush your pepper berries with a mortar and pestle or a knife blade to increase their flavour tenfold.

\n

\n

Our recipe ideas with rare pepper

\n

With its specific aromas imbued with the humidity of the remote regions where it is cultivated, mountain pepper brings a unique flavor to your dishes. Highlighted on a carpaccio or added to a single dish, it brings an exceptional touch to your recipes. Here are a few culinary ideas to incorporate this rare pepper into your menus.

\n

The starter : Beef carpaccio with pepper

\n

A light cold starter that, without perfect seasoning, could lack taste. Choose a quality virgin olive oil, favour a few turns of coarse salt mill over fine salt and finish with a few grains of wild peppercorns. Serve with a vinegared arugula and a few shavings of Parmesan cheese.

\n

The dish: Vegetable wok with honey and Mac-Khen pepper

\n

There are hundreds of wok recipes, and this Asian cooking method over high heat preserves the crunchiness 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.

\n

Dessert: Chocolate mousse and Forest Pepper custard

\n

A great classic that we revisit for our greatest pleasure. Chocolate goes perfectly with pepper, so don\'t hesitate to add a few grinds to the preparation. Once your chocolate mousse with pepper is done, cover with custard and add some red fruits and a kumquat... a real delight!

\n

\n

How to store pepper?

\n

Pepper grains are very resistant. To enjoy your Vietnamese wild peppercorns for many years, store them in a dry airtight jar or in a tin can.