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, to consume preferably in grain to take full advantage of all its aromas
Pairings in cooking : White fish, butter sauces, foie gras, white meats...
Packaging : 10g fresh sachet.
Origin - Plantations : Phu Ta Tong region, Phu Si Long - Vietnam
"Notes of clementines intertwined with woody notes of hawthorn blossom."
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Zanthoxylum rhetsa, also known as Forest Pepper or Mat-Khen, is a rare pepper native to Vietnam. It is found at an altitude of over 2,000 m in a mountainous region near Laos and China.
The oldest pepper trees can grow to more than 20 meters high.
The wild pepper of the peaks (Mac-Then) belongs to the family of the rutaceae. It is its husk that we consume. It develops aromas of citrus fruits and hawthorn flowers. Rich in flavours, it does not have the spicy taste of its cousins, Szechuan pepper and Timut. On the contrary, it keeps the flavour of products such as fish, white meat and foie gras intact.
The "Forest Pepper of Vietnam" is extremely complicated to harvest, for two reasons :
A remote and difficult to access region
This pepper is found in the mountainous regions of northwestern Vietnam. It takes several days of travel from Hanoi to cover the 500 km journey and reach the areas where the Rhetsa tree grows. This is why this rare pepper is exclusively harvested by the local ethnic groups.
A tree with a surprising peculiarity
Another specificity of the Forest Pepper Tree of the tops: its trunk is covered with long thorns. This particularity makes harvesting complicated, especially since the peppercorns are located at the top of the tree.
David Vanilla'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 goes well with both world and western recipes.
Even if they're from the same family, Forest Pepper and Szechuan Pepper are very different. Forest Pepper from the peaks is distinguished by its sweetness in the mouth while Szechuan Pepper is more pungent with a certain propensity to anaesthetize the tongue and the palate.
Pepper from the peaks comes from Lai Chau, a province in the northwest of 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 are found on the Rhetsa tree: 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 leading 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 peaks is known under different names. Also if you see one of the following names, you should know that we are talking about the wild Vietnamese Pepper Pepper Pepper:
In addition to spicing up your dishes, pepper brings a number of benefits. This is also the case with pepper from the peaks of Vietnam.
Pepper has virtues:
Mac-Khen is a rare variety of pepper that seduces for its citrus notes and floral aromas. It has its place in traditional as well as creative cuisine.
Tip: Remember to crush your pepper berries with a mortar or a knife blade, you will increase their aromas tenfold.
With its specific aromas imbued with the humidity of the remote regions where it is grown, Pepper Pepper of 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 to integrate this rare pepper into your menus.
A light cold starter that, without perfect seasoning, might lack taste. Choose a quality virgin olive oil, favour a few turns of coarse to fine salt and finish with a few grains of wild peppercorns from the peaks. Serve with a vinegared arugula and a few shavings of Parmesan cheese.
There are hundreds of wok recipes, and this Asian method of cooking over 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 Vietnamese Mac-Khen pepper.
A great classic that we revisit for our greatest pleasure. Chocolate marries perfectly with pepper, so we don't hesitate to add a few turns of the mill in the preparation. Once your peppered chocolate mousse is made, coat it with custard and add a few red fruits and a kumquat... a real delight!
The peppercorns are very resistant. To enjoy your wild peppercorns pepper from Vietnam for many years, keep it dry in an airtight jar or an iron box.
Hassan A. published the 27/07/2020 following an order made on 15/07/2020
Benjamin L. published the 12/07/2020 following an order made on 04/04/2020
Très bonne découverte : on a surtout en bouche une note fraiche, faisant des rappels d'amertume d'agrumes. Peu épicé.
Geneviève M. published the 07/07/2020 following an order made on 13/06/2020
Pas encore utilisé, mais les parfums correspondent bien aux notes annoncées.
Monique F. published the 27/06/2020 following an order made on 12/06/2020
Séduisant avec le fromage blanc.
Yannick L. published the 26/06/2020 following an order made on 10/06/2020
Joelle F. published the 22/05/2020 following an order made on 08/05/2020
Excellent sur les poissons et sur les fruits cuits mangues et pommes dans les recettes sucrées salées. Sur le foie gras fait ressortir le goût .
Jerome B. published the 22/05/2020 following an order made on 10/05/2020
Un autre monde
Laurent S. published the 18/05/2020 following an order made on 05/05/2020
My-Nhung Thi K. published the 07/05/2020 following an order made on 24/04/2020
pas encore tester, mais très bien sous vide fermé.