Phu Quoc white pepper for tropical citrus warmth
Science and Composition
Chemical Composition
Fully ripe berries yield kernels that average 4–6 percent piperine, higher than many mainstream white peppers.
Essential-oil analysis shows limonene, sabinene and caryophyllene, explaining the bright lemon-pine aroma.
A teaspoon provides about six calories, one gram carbohydrate and small amounts of potassium and iron. Antioxidant capacity climbs after the wet-fermentation rinse, with phenolic values eclipsing those of green peppercorns
Origin & Nutritional Composition
Phu Quoc Island sits in the Gulf of Thailand. Lateritic soil and constant sea breeze promote slow berry maturation, raising sugar that converts to aromatic compounds.
Farmers harvest only red clusters, soak them for two days, rub off pericarp, then sun-dry the creamy cores on woven mats.
The result is Phu Quoc white pepper with 12 percent moisture, free of impurities, and zero additives.Yielding approximately 2 mg potassium and 0.1 mg iron per gram
Reported Health Benefits
Piperine enhances bio-availability of curcumin and some vitamins, while essential oils contribute antibacterial activity that helps preserve foods sciencedirect.com .
Regular use of Phu Quoc white pepper may support digestive comfort by stimulating gastric enzymes and mild thermogenesis.
Heritage and Function
Cultural Significance & Historical Significance
Pepper vines reached Phu Quoc during the Nguyen dynasty, perhaps smuggled from Kampot according to local lore. Over time the island developed its own geographical identity; tourists now tour “pepper gardens” alongside famed fish-sauce houses.
Phu Quoc white pepper features in classic caramel fish (cá kho tộ) and in French-Vietnamese pâtés, offering brisk aroma without black specks.
Flavor Profile
Expect lemony top notes, gentle pine, underlying heat around 3 000–4 000 Scoville, and a creamy finish thanks to sun fermentation
Fun Tidbits
Up to ten kilograms of red berries become two kilograms of finished kernels after soaking and sun-drying.
Some farms interplant vines with jackfruit to provide natural shade and soil nitrogen.
Pepper tours peaked at 500 000 visitors in 2024, rivaling the island’s beaches
La Botanique Sacrée's Approach
We choose Phu Quoc white pepper for its clean citrus profile, minimal visual impact in light sauces, and traceable island provenance. Hand-harvested kernels align with our no-filler rule and pack functional piperine for better nutrient synergy.
Products featuring Phu Quoc white pepper
Viking Fries – herbaceous fry salt with golden turmeric and Phu Quoc brightness.
Smoky Salt – beech-smoked crystals balanced by citrus-pepper lift.
FENNUM-5 – golden fry topper where fennel meets Phu Quoc white pepper.
POIVRE BLEU - Four-pepper floral blend with elderflower, baobab and Persian blue salt; Phú Quốc white pepper gives clean, fermented heat.
OEUF 09 - Green omelet composition of moringa, chive, dill and tarragon with lemon brightness and gentle Phú Quốc white pepper warmth.
