Pepper BA RIA VIETNAM ZANZIBAR 20 g, Peugeot

Product detailed description

Black pepper Ba Ria from Vietnam

Origin and history

This rare pepper is grown in the mountainous central part of Vietnam on small plantations and family farms. The peppercorns are carefully selected and repeatedly sorted to ensure you get the best of the region's harvest.

Tips and use

Use it in the same way as other black peppers, i.e. with red meat, oily fish (mackerel, sardines, anchovies, tuna and eel), in brown and tomato sauces, on pizza, on vegetables (chard, red cabbage, lentils, chickpeas, etc.), in marinades, in cold cooking and on soft cheeses. It also flavours syrups, jams, chocolate and cream desserts, mousses, fondants and cakes.

About the taste

Warm and very fruity, leaving a hint of stewed tomatoes and apricot marmalade, with a slightly resinous and minty vegetable undertone

Pepper grinding

The grinding is primarily used to release the full flavour of the pepper. The aromatic molecules are in the core of the peppercorn and the hot ones are mainly on the outside. Therefore, for more pungency, use a fine grind, and for maximum flavour, choose a coarser grind, which will perfectly release the essence of the grain. The pepper must be ground only at the last moment! Strong moments are fleeting ... If you want to enjoy the pepper at its best, do not cook it with the dish for a long time, it will lose its strength.