These are the most popular spices we sell. If you are in search of other spices from Vietnam and Cambodia not listed here please ask
Black Pepper (Piper nigrum)
The staple of all peppers used around the world. The product of fresh green pepper, when dried our black pepper is versatile and flavoursome.
Sources: Ban Me Thuot, Ba Ria, Cambodia
Red Pepper (Piper nigrum)
The king of pepper is dried fresh red pepper, in other words pepper allowed to ripen on the vine. The ripening allows a build up of fruitiness which expresses itself in a richness and depth of flavour. It should adorn every chef's spice rack and all dining tables.
Sources: Phu Quoc, Cambodia
White Pepper (Piper nigrum)
White pepper is ripened red pepper which has been soaked in water and had the pericarp removed by rubbing by hand to reveal the inner kernel. This removes the fruitiness and results in a purer peppery flavour and fragrance.
Sources: Phu Quoc, Cambodia
Long Pepper (Piper longum)
A pseudo pepper is our long pepper cultivated near the Cambodian border. It grows on the vine like a catkin. We select the ripe peppers when they are red and full of flavour. They are then dried in the sun. Spicy like black pepper but more aromatic long pepper combines a sweetness with an earthiness that makes it a suitable match for meats and desserts as well as fruit.
Sources: Gia Lai, Binh Phuoc
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Wild Forest Pepper (Zanthoxylum rhetsa)
This wild pepper is harvested from deep in the forests of northern Vietnam by ethnic minorities. Our pepper is one of many from the family of Szechwan peppers, not true peppers but adding piquancy and aroma to sweet and savoury dishes. This particular pepper – of which only a few tons are harvested each year – has a citrus flavour with notes of mandarin zest. Eaten straight it has an electrifying tingle on the tongue. It is attracting interest among chefs who use it with grilled poultry, meat and fish and as a key ingredient in 5-spice. It can be ground direct onto fruit, especially pineapple. It is used by master chocolatiers in Switzerland and France as well as making itself known in the cocktail bar.
Source: Lai Chau
Wild Lemon Pepper (Litsea cubeba)
This pepper grows wild in the Central Highlands of Vietnam. Trees are widely spaced in dense jungle which means an arduous trek for the collectors over rough and mountainous terrain. The pepper has an intense aroma of lemon leaf or citronella, not spicy and only to be used in small quantities because of its extravagant aroma it is used as a dip, a marinade for fish and barbecued meats and as an alternative sorbet.
Source: Kon Tum
Cassia (Cinnamomum cassia)
Our cassia quills come from producers and forests that are undergoing organic certification. We can supply cassia quills of any length up to 50cm, either fine 'cigarette' quills or chunkier inner bark quills. Vietnamese cassia is highly aromatic and high in essential oil.
Source: Lao Cai
Star Anise (Illicium verum)
Star anise grows wild in forests in the far north east of Vietnam. It is harvested when green and dried in the sun. The largest and finest pieces are selected by hand, unbroken, and carefully packed for shipping.
Source: Lang Son
