Peugeot Pfeffer Tan Hoi, 70 g Black Vietnam Pepper: extremely fine aroma, becoming woody and warm in the mouth. It is a fantastic pepper, a marvel of balance. The distinctive, biting heat makes it the perfect seasoning for red meats, oily fish, tomato, lentil and cabbage salads, or mashed potatoes. Black Tan Hoi pepper is derived from nearly ripe pepper berries and is considered the hottest variety. The harvested pepper spikes are briefly disinfected with boiling water and then stored overnight at room temperature. Similar to tea leaves, this initiates a fermentation process that turns the still green berries black. The subsequent drying usually occurs only in the sun. The black pepper pairs well with all dark dishes, red meats, and sauces. It should be freshly ground just before use. Country of origin: Vietnam.