Red Phu Quoc Pepper

RED PEPPER

Pepper is harvested at maturity, sorted into red and green berries, then dried away from light to prevent them from turning too dark. The first taste of red pepper is very surprising. It develops slightly candied ripe fruit aromas.

WHITE PEPPER

Pepper harvested green or when ripe (according to the origins) immersed in water and stripped of its envelope, the pericarp, brushed and then exposed to the sun.

Pepper is like the fruit of the vine, it takes its aromas from the soil that nourishes it. An original pepper comes from a region and its flavours are unique to that region.

"Passion Poivre" is the name under which Franck Deschamps likes to introduce himself: A former farmer with a passion for this spice, he has travelled for 10 years to meet pepper growers in India, Sri Lanka, Vietnam, Cambodia, Sumatra, Java...

Franck Deschamps is not only a passionate traveller in search of the best peppers; he is above all a committed man! In order to enable a small cooperative in Madagascar to build sustainable development around Voatsiperifery pepper, Franck Deschamps has begun work to raise awareness among pickers on good harvesting methods to preserve the pepper vines*. By providing equipment for future harvests and offering the guarantee of a better price, Franck Deschamps practices a fair trade that we support at Maison Brémond 1830.

This wild pepper is a victim of its success and many poor harvesters in Madagascar uproot trees, permanently eliminating forest renewal...

Tip: Pepper does not take kindly to being cooked, add it after or at the very end of cooking. We recommend grinding it at the last moment to make the most of its flavours and properties.

Pepper is like the fruit of the vine, it takes its aromas from the soil that nourishes it. An original pepper comes from a region and its flavours are unique to that region.

"Passion Poivre" is the name under which Franck Deschamps likes to present himself: Former farmer passionate by this spice, he has travelled for 10 years to meet pepper growers in India, Sri Lanka, Vietnam, Cambodia, Sumatra, Java...

Franck Deschamps is not only a passionate traveller in search of the best peppers; he is above all a committed man! In order to enable a small cooperative in Madagascar to build sustainable development around Voatsiperifery pepper, Franck Deschamps has begun work to raise awareness among pickers on good harvesting methods to preserve pepper lianas*. By providing equipment for future harvests and offering the guarantee of a better price, Franck Deschamps practices a fair trade that we support at Maison Brémond 1830.

This wild pepper is a victim of its success and many poor harvesters in Madagascar practice tree pulling, thus permanently eliminating forest renewal...

Tip: Pepper does not take kindly to being cooked, add it after or at the very end of cooking. We recommend grinding it at the last moment to make the most of its flavours and properties.

In the mouth: Fruity and floral nuance marked by a strong lemony taste.

Food pairings: Best with white meats or vegetables. It is also recommended on sweet dishes, apple pie, vanilla ice cream or melon.

Ingredients: Pepper 100%.

Origin: Vietnam.

Harvest: 2016.

Storage conditions: Keep dry.

Kg price: 300€00

Recipes made with red Phu Quoc pepper:

• Salade au poulet & aux agrumes.
• Salade de tomate - mozzarella & balsamique blanc au tomate & basilic.

Ingredients: Pepper 100%.

Storage condition:Keep dry.

Best before: 04/20/2022

Free delivery from 70€ of purchases in France metropolitan.
Delivery by Chronopost 24h delivered against signature or in Pickup relay.
For delivery in non-metropolitan France and abroad see the different modalities here