We sell this North Vietnamese pepper under it’s French name, “Poivre des Cimes,” which literally means “pepper of the tips.” Its Latin name is zanthoxylum rhetsa, a piece of information to which you may well be indifferent unless you’re an impassioned botanist, but bear with us – zanthoxylum rhetsa also refers to more than one hundred varieties of Szechuan pepper. Like its more famous kin, Poivre des Cimes leaves a tingling, almost numbing sensation on your lips and tongue, although it is comparatively less aggressive and much more fruity. The name “pepper of the tips” derives from the fact that the bunches of fruit grow to a proud height of 6-12 meters.
Arnaud has been working with the family and his long-time friend and business partner for over ten years now; his Poivre de Cimes has always been and still is of outstanding quality.
Slightly anesthetic with fruity notes reminiscent of tangerine. Pleasantly bitter and fresh, the smell is bound to make your mouth water.
Crushed in a mortar or pepper mill, Poivre des Cimes goes well with all meats and fish, just like regular pepper. Very important: Don’t stew or cook it but sprinkle it over your finished dish at the end.
Also super delicious on good bread with butter and sliced radishes or with thinly sliced black radish.
If you’re looking for a real flavour sensation, try it with melon, especially sweet summery watermelon. Nonetheless, this little gem also tastes wonderful in salad dressings or in combination with tomatoes.
Cooked along in broths or stews it provides an invigorating fruity note with that slight anesthetic tickle on the tip of your tongue. Try it once and you won’t want to do without it!
Poivre des cimes
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