Pepper is a familiar spice in every home kitchen, but not everyone knows all about the types of pepper and its uses.
In Vietnam, pepper is commonly grown in the Central Highlands (Gia Lai, Dak Lak, Dak Nong), the Southeast (Binh Phuoc, Dong Nai, Ba Ria Vung Tau), the Central region (Phu Yen, Quang Tri), Mekong River Delta (Phu Quoc - Kien Giang). In particular, Phu Quoc pepper stands out with its aromatic, firm and spicy taste. The Central Highlands is known as the largest pepper producer in the country, the main source of supply for both domestic and export markets.
Black pepper, green pepper, white pepper and red pepper are the four types that are grown most frequently in Vietnam. These kinds vary in terms of how the berries are processed and when they are gathered.
Vietnamese Black pepper - The most familiar pepper in Vietnamese kitchens.
Vietnamese Black pepper, known for its distinctive flavor and aroma, offers a wide range of possibilities for diversifying products beyond its traditional form.
A common ingredient that is frequently used in culinary applications is ground black pepper. It is produced by finely powdered dried black peppercorns. A versatile condiment that gives food a powerful and pungent flavor, ground black pepper is a favorite in kitchens all around the world.
Vietnamese Green pepper - Fresh and clustered pepper is often used in stews.
Unlike black pepper, Vietnamese green pepper is harvested while the berries are still unripe and green. These young peppercorns have a mild and slightly tangy flavor with a fresh, herbaceous aroma.
Vietnamese White pepper
Compared to the other peppers, Vietnamese white pepper has a slightly mild flavor but has a strong spicy taste. To produce, the interior seed is dried to obtain white pepper. This process contributes to its characteristic aromatic and flavor.
Red pepper - It is a small shrub with the scientific name Schinus terebinthifolius and the English name Pink Pepper.
Red pepper is a sort of pepper that is matured, harvested when it is ripe or extremely old, and then processed in a unique method to preserve the skin's red color. The hue of "red pepper" is crimson with a hint of black.
How to properly roast pepper
When buying pepper, you need to roast it before pureeing or cooking. Due to the time it takes to spend from drying to being sold, it is no longer crispy. Roasted pepper will be easier to grind and have a much more aromatic flavor.
When roasting pepper, a small tip for you is to add a little salt to the roast to create a crispy pepper shell and prevent burning. Because the melting point of salt is very high, if you put salt on the bottom of the pan, your pepper will not burn. You roast the pepper evenly and turn on the heat until you hear the sweet aroma, then you can turn off the stove.
Then remember to pour the pepper into another bowl. Do not put pepper in the roasting pan because the remaining heat will overcook the pepper, possibly even burning. Next, you can grind or stab the pepper. Depending on your preference, you choose to grind the pepper finely. Then remember to store the pepper in a sealed jar so that the pepper does not lose its taste and is not crispy.