Description

Vietnam is the country with the largest pepper growing and production area in the world. Vietnam pepper is present in 110 countries and territories. The volume of exported pepper accounts for 60% of the world’s exported pepper with many diverse products such as black pepper, green pepper, white pepper, powdered pepper, pickled pepper… According to the assessment of the International Pepper Association, The global black pepper market size is estimated to be worth 4,184.2 million USD by 2028 with a compound annual growth rate (CAGR) of 4.1% in the period 2022 – 2028. At the same time, the trend Use of natural flavor enhancers has also recently fueled the growth of the global black pepper market.

1. Vietnam Black pepper

Vietnam Black pepper is the most familiar and commonly used type of pepper in each of our kitchens. To get this type of black pepper, farmers must pick the fruit at the time when the pepper tree has some red or yellow fruit appearing on the cluster, meaning when the pepper fruit is still green. Young fruits that do not have a hard skull are often very brittle, when dried they easily crumble. When other fruits are dried, the shell will harden and turn black, we get black pepper.

Vietnam Black pepper is spicy but not too much, the aroma is also quite mild and is often used to add a warm spicy taste to dishes.

2. Vietnam White pepper

Skull pepper is also known as white pepper or skull pepper. To get black pepper, people pick the fruit when it is fully ripe, the skin turns dark red, then remove the skin. But due to increasing market demand, today black pepper is mainly made from black pepper with the black skin removed.

This type of pepper is ivory white or gray white, less wrinkled and less fragrant because the skin and spicy essential oils have been removed, but they taste spicier because they are overripe.

Black pepper is often used to add aroma to luxury menus without losing the aesthetics or color of the dish because of the black shell. In dishes that use milk or cream as a base, the chef will prefer to use ground pepper or ground pepper to blend the color with the milk cream.