Vietnam is the world’s largest producer and exporter of pepper, accounting for over 35% of global supply. Grown mainly in the Central Highlands and Southeast regions, Vietnamese pepper is prized for its intense, pungent aroma, spicy, sharp flavor, and high piperine content.

Types of Export Pepper:

• Black Pepper: Strong, spicy, bold flavor — commonly used in culinary and food processing industries.

• White Pepper: Milder, smooth heat — ideal for sauces, soups, and high-end cuisine.

Key Highlights:

• High piperine content: 3% – 7%

• Intense natural aroma and bold, lingering heat

• Available in multiple grades: 500 g/l, 550 g/l, 570 g/l, 600 g/l (ASTA standard)

• Produced under VietGAP, HACCP, ISO 22000 standards