SMOKED BLACK PEPPER VIETNAM

Black pepper is known as "the king of spices" as it is the most commonly used spice in the world. Vietnam is the largest producer of pepper and is recognized for its exceptional quality. Smoked black pepper is unique!

It is used in all the cuisines of the world as a spicy and flavor enhancer due to the presence of piperine. The black peppercorns from Vietnam are smoked with coconut wood, ground, and elevate flavors! Smoked black pepper adds citrusy and woody notes.

It can be used in stews, soups, broths, and pickles. It's important to note that pepper loses its flavor the longer it cooks, so it's best added toward the end. It is an ideal substitute for salt, as its vibrant flavor is not overpowering but subtle with hints of smoky fire.

Black pepper (Piper nigrum) is a native plant of South Asia. Peppercorns were a valuable commodity, often referred to as "black gold".

PROPER STORAGE METHOD: Black pepper is best stored in a well-sealed glass container, in a dark, dry, and cool place. Whole peppercorns will last for several years, but ground pepper will maintain its original flavor strength for only about six months. If you want a more intense flavor, consider freezing it!

HEALTH BENEFITS: Black pepper may have antioxidant and anti-inflammatory properties. It may help the body secrete acids for protein digestion. The outer layer of the peppercorn may assist in breaking down fat cells, making it useful for weight loss.

Piperine may be effective against vitiligo, and black pepper may help reduce toothache and gum-related diseases as it has antibacterial properties.

Additionally, black pepper contains a significant amount of vitamin A and is rich in vitamins C, E, K, and B6. Other vitamins and minerals include: Thiamine, Riboflavin, Choline, Folate, Beta-carotene, Iron, Calcium, Manganese, Zinc, and Potassium.

DIFFERENCES BETWEEN PEPPER AND PAPRIKA: Pepper and paprika come from different plants and regions. Pepper is a native plant of South Asia, while paprika comes from the chili pepper plant.

Pepper has a spicy flavor due to piperine, while paprika derives its flavor from capsaicin. Ground, dried, and cooked peppercorns have been used since ancient times for flavor and as traditional medicine.