Harvested and sorted by hand on the Vietnamese island of Phu Quoc without using any chemicals, this exceptional black pepper remains mostly unknown to this day.
Phu Quoc pepper delivers surprising aromas of wood and iodine.
This versatile ingredient pairs well with red meat, fish, poultry and chicken.
Chef Philippe's tip: Cook a duck magreat Peking style with Phu Quoc pepper and candied apricots... it is to die for!
Grind your pepper straight from the tub with the convenient grinder head attachment.
Keep away from direct light and humidity.
Close the lid after each use to ensure the tub is airtight.