Pepper VINH DINH VIETNAM ZANZIBAR 10 g, Peugeot

Product detailed description

Vinh Dinh pepper from Vietnam

Origin and history

This pepper is harvested at the end of the year from trees that grow wild on the massif of the Indochinese peninsula.It got the name "tree" because it is more likely to be found on tree tops than on mountain tops. English growers called it "Indian prickly dust", while the French called it "Pepper Flower". It is very closely related to Chinese Sichuan pepper and Japanese Snascho pepper, but is much more subtle and elegant. It is a delicate and mild pepper with a rich aroma.

Tips and use

Vinh Dinh pepper goes well with shellfish, seafood and fatty fish, as well as meat (guinea fowl, pigeon, lamb, sweet and sour pork and veal ribs). It can be successfully used in soups, broths, biscuits, steamed vegetables, with mushroom salad and caramelized chicory. Gently enhance the flavour of the goat's cheese with a drizzle of olive oil. Surprise your guests by adding it to fruit salads, fruit in wine, mousse, ice cream and sorbets. It is excellent with pineapple, berries and citrus fruits, and can create a surprising combination in chocolate desserts. Don't cook it. Use it finely ground for the final seasoning.

About the taste

The very pleasant taste is characterised by hints of citrus fruits, Corsican clementines and eucalyptus, with a touch of anise and menthol. What follows is a series of sweet, delicious flavours with a touch of confit lemon and angelica. It leaves a slightly pungent taste in the mouth, followed by a pleasant hot sensation and a hint of citrus in the finish.

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 minute! Strong moments are fleeting ... If you want to enjoy the pepper at its best do not cook it together with the dish for a long time, it will lose its strength.