Description
In the heart of the Vanuatu archipelago, on volcanic lands bathed in humidity and light, grows an exceptional pepper. This black pepper, with its plump and powerful berries, concentrates all the richness of a preserved tropical terroir. Hand-harvested on the island of Efate, it embodies the raw intensity and wild elegance of the South Pacific.
Vanuatu black pepper is used like a grand cru: with precision, sparingly, yet boldly when it comes to making a dish stand out. Its dense grain, to be ground or crushed at the last moment, is ideal for enhancing red meat, roasted poultry, rich sauces, or grilled vegetables. It also works wonders in slow-cooked dishes, homemade marinades, or wine-based sauce reductions. Its peppery intensity, bold yet balanced, makes it a perfect choice for long cooking times, while revealing fresher, woodsy notes when used as a finishing touch on a hot dish.
