1. Introduction to Green Peppercorns

Green Peppercorns (Tiêu Xanh) are the young, unripe fruits of the Piper nigrum vine. Unlike black or white pepper, green peppercorns are harvested before maturity to preserve their vibrant color, succulent texture, and a unique flavor profile that is less spicy but more aromatic and “herbal.”

At Vinahugo, we source our green peppercorns from the fertile red basalt soil of Dak Lak and Phu Quoc. We offer both fresh (chilled) and preserved versions, ensuring the peppercorns retain their signature “pop” and spicy-citrus notes that world-class chefs adore.

2. Technical Specifications

• Product Name: Green Peppercorns (Tiêu Xanh).

• Scientific Name: Piper nigrum.

• Origin: Vietnam (Dak Lak, Gia Lai, or Phu Quoc Island).

• Forms Available:

  • Fresh/Chilled: Harvested and shipped in cold chain (clusters).

  • In Brine/Vinegar: Preserved in jars for long-term storage.

  • Freeze-Dried: High-tech drying to maintain color and shape.

• Appearance: Firm, bright green berries in clusters (bunches).

• Flavor Profile: Freshly spicy, zesty, with a crisp texture and a lingering floral aroma.

• Moisture (Fresh): 70% – 80%.

• Shelf Life: * Fresh: 2–3 weeks (refrigerated).

  • Brine/Dried: 12–24 months.

• Certification: HACCP, ISO 22000, VietGAP, Phytosanitary Certificate.

3. Key Features & Quality Standards

• Hand-Picked Selection: Only full, undamaged clusters are selected to ensure consistent quality and aesthetics for plating.

• Natural Processing: No artificial green dyes or harmful preservatives. Our preserved versions use high-quality salt and natural acids.

• Rich in Essential Oils: Contains high levels of Piperine and volatile oils, providing significant antioxidant and digestive benefits.

• Distinct Terroir: Vietnamese green pepper is famous for its bold size and intense fragrance compared to other regions.

4. Versatile Culinary Applications

4.1 Gourmet Cooking

• Steak & Seafood: The star ingredient in “Green Peppercorn Sauce,” providing a creamy yet spicy contrast to meats.

• Vietnamese Cuisine: Essential for traditional stews (Kho), braised fish, or grilled “Lươn” (eel).

• Pickling: Used as a whole berry in pickles and charcuterie (pâtés and sausages).

4.2 Food Processing

• Sauce Manufacturing: Sourced by food factories for premium bottled sauces and marinades.

5. Packaging & Logistics

• Packaging:

  • Fresh: 500g – 1kg vacuum bags or perforated plastic boxes, packed in styrofoam boxes with ice/gel packs.

  • In Brine: 200g, 500g glass jars or 5kg – 10kg plastic pails for Horeca.

  • Freeze-Dried: 100g, 500g aluminum bags.

• Cold Chain Management: For fresh exports, we utilize strictly monitored cold storage and air freight to maintain the “fresh off the vine” quality.

6. Export Policy & Logistics

• MOQ: 50kg (Air Freight for Fresh) or 500kg (Sea Freight for Brined/Dried).

• Lead Time: 3 – 5 days for fresh; 10 – 14 days for processed orders.

• Shipping Methods: Air Freight (recommended for Fresh) or Sea Freight (Reefer/Dry for Brined).

• Export Markets: Europe, USA, Japan, South Korea, and Singapore.

• Documents: Bill of Lading, Invoice, Packing List, C/O, Phytosanitary Certificate, Analysis Report (COA).

7. Why Choose Vinahugo?

• Direct Farm Sourcing: We work directly with farmers in the “Pepper Capital” of Vietnam to ensure competitive pricing and the freshest harvest.

• Premium Preservation: Our brining and freeze-drying techniques are designed to meet the strict food safety standards of the EU and US markets.

• Reliable Logistics: We have extensive experience in handling delicate “Fresh” products, ensuring they arrive at your warehouse in peak condition.

8. Contact Information

VINAHUGO CO., LTD

📞 Phone: +84 909 735 434 (WeChat – WhatsApp)

📧 Email: info@vinahugo.com vinahugo.info@gmail.com

🌐 Website: vinahugo.com

💬 WhatsApp: Click to chat directly