Vietnam, known for its rich agricultural heritage, has a long history of cultivating and exporting high-quality piper nigrum industry.
Pepper - is an important spice plant in the world. The English notice name is pepper, black pepper or “black gold”. Scientific name: Piper nigrum; belongs to the family Pepper (Piperaceae).
Two types of pepper varieties grown from the coastal area of Lalabar, India are Malabar type and Tellicherry type. The type of Tellicherry pepper is derived from the Malabar grafted pepper grown in the Tellicherry mountains.
Vietnamese Pepper cultivation has a lengthy history in Vietnam. Records show that the plant originates from India and has been cultivated in Vietnam from the 17th century, mainly grown in the South East.
The most prevalent varieties cultivated in the country include black pepper, white pepper, and green pepper. These varieties undergo different processing methods and are harvested at different stages, resulting in their unique properties.
The shape of the tree is that of a vine: long, smooth, hairless, and attached to other plants by roots. The leaves alternate, and the stems are more oblong than betel leaves.
Black pepper, green pepper, white pepper and red pepper are the four types that are grown most frequently in the nation. These kinds vary in terms of how the berries are processed and when they are gathered.
The types of pepper are usually small spherical, each cluster has 20 to 30 fruits that grow closely together. The fruit is initially green, then matures and slowly turns yellow and red as it ripens. The fruit bears a single seed enclosed inside a thin shell.
Pepper: Strength in "Culinary" - Spices blow up the taste of Vietnamese food.
Pepper is used more and more often than other seasoning products. It is most widely used as a spice, its aromatic and flavor blends beautifully in a hot and delicious appetizer.
Seasoning Meats: Pepper has the capacity to bring out the natural flavors of foods when used as a seasoning. Any dish, be it a straightforward steak, roasted chicken, or a rich stew, can benefit from a dash of pepper to enhance the flavor.
Flavoring Sauces and Soups: Pepper is a key ingredient in providing depth and richness to a variety of dishes, from hearty sauces to warming soups. Its inclusion in these preparations helps to create a flavor profile that is well-rounded and well-balanced.
Baking and Desserts: Despite being frequently linked with savory foods, pepper also has a place in baking and desserts. A dash of pepper can give a lovely contrast and a delicate warmth to some sweet foods, such as biscuits, fruit compotes, and desserts with chocolate as the main ingredient.
Pepper - "Black gold" in medicine.
For centuries, "pepper" spice has been recognized and used in traditional medicine systems across the world.
Digestive Aid and Appetite Stimulant
It has long been known that pepper can help with digestion. It promotes effective digestion and relieves digestive discomfort by assisting in the release of digestive enzymes. Additionally, it has the potential to stimulate appetite, making it advantageous for people who have a poor appetite or slow digestion.
Anti-inflammatory and Analgesic Properties
Pepper's bioactive ingredients have strong analgesic and anti-inflammatory effects. Particularly piperine has been demonstrated to lessen inflammation and ease discomfort. Due to these properties , pepper is a great natural treatment for ailments like arthritis, aches in the muscles, and joint discomfort.
Potential Cancer-Fighting Properties
Pepper's bioactive ingredients have strong analgesic and anti-inflammatory effects. Particularly piperine has been demonstrated to lessen inflammation and ease discomfort. Due to these properties , pepper is a great natural treatment for ailments like arthritis, aches in the muscles, and joint discomfort.
Vietnam has gained international recognition as a leading producer of piper nigrum. The country's favorable climate and fertile soil create ideal conditions for cultivating this renowned spice.
Vietnam currently has 6 important pepper-producing provinces, including: Binh Phuoc 12,148, Dak Nong 11,154, Dak Lak 12,082, Ba Ria - Vung Tau 9,074, Dong Nai 9,010, Gia Lai 11,245 (unit hecta).
Vietnam is the biggest supplier of pepper in the world, yet this product hasn't yet advertised its in-built "resources". Experts claim that because there is still a very wide market for this product, businesses that produce and export pepper and spices need to extend their markets domestically in order to raise the price of their goods.
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