Vietnam Black Pepper

Piper nigrum — selected lots from Vietnam

The pepper plant is a flowering vine (Piper nigrum). For black pepper, the berries are picked close to ripeness and sun-dried; the green-to-red outer skin wrinkles and turns deep brown-black. Vietnam’s careful drying and sorting produce peppercorns with a bright, woody aroma, clean warmth and light citrus-peel highs—excellent for everyday cooking and table finishing.

• Botany: Piper nigrum • Family: Piperaceae
• Origin: Vietnam
• Processing: nearly ripe berries, sun-dried to black
• Profile: woody, resinous core with citrusy top notes; balanced, steady heat
• Best use: grind fresh; bloom gently in fat for sauces

Aroma & Taste

Classic black-pepper warmth with a clean, slightly piney lift and subtle grapefruit/orange-zest notes. The heat builds gradually and finishes dry, making it versatile across cuisines.

Culinary Uses & Pairings

• Grill & pan: coarse-cracked for steak crusts; finish lamb, pork and roasted mushrooms.
• Sauces: bloom in butter or oil, then deglaze with stock, cream or wine.
• Seafood & veg: crack over tuna, scallops, asparagus, cabbage and potatoes.
• Soups & stocks: add whole peppercorns early; crack at the end for aroma.
• Baking: fine grind in crackers, spice biscuits and peppered breadsticks.

How to Use

• Grind by need: coarse for steaks/salads, medium for soups, fine for silky sauces.
• Bloom gently: warm cracked pepper 10–20 s in fat; add liquid promptly to avoid scorching.
• Whole peppercorns: use in sachets or tea balls for broths; remove before serving.

Dosage & Kitchen Ratios

• Finishing: 1/8–1/4 tsp freshly cracked per portion.
• Dry rubs: 1–2 tsp coarse grind per 250 g (9 oz) meat.
• Stocks/soups: 6–10 whole peppercorns per 1 l (4 cups) base; adjust to taste.

Pair With

Garlic, shallot, thyme, rosemary, bay, lemon zest, olive oil, tomato, mushrooms, cream and aged cheeses.

Ingredients & Allergens

Ingredients: Black peppercorns (Piper nigrum), Vietnam origin.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store whole peppercorns airtight, cool, dry and away from light. Best aroma 18–24 months; grind only what you need.

Substitutes & Notes

High-quality black pepper from other origins (e.g., Malabar, Sarawak) can substitute; profiles vary—adjust grind and dosage. For extra brightness, finish with a whisper of lemon zest.

FAQ

Is Vietnam pepper very hot?
Medium, balanced heat with a bright aromatic lift—more fragrance than burn.

When should I add it?
Early for rounded warmth in braises and stocks; freshly cracked at the end for vivid aroma.

Can I use mixed pepper blends?
Yes—combine Vietnam black with a few red or green peppercorns for color and extra brightness.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de