Black pepper (500g)

Vietnam remains the world's largest pepper producer and exporter. Black pepper is a flowering vine of the Piperaceae family. Its fruity and pungent flavor makes it one of the earliest spices used by humans. The fruit of black pepper is black-red when ripe and contains a seed. It has the functions of eliminating phlegm and detoxification, removing fishy smell and relieving greasiness, increasing appetite, relieving diarrhea, antiseptic and antibacterial, removing fishy smell and improving flavor.

However, black pepper contains "volatile oil". If cooked at high temperature for a long time, the aroma will evaporate. Therefore, black pepper cannot be used for long-term stewing, boiling, steaming, etc. It is best to fry, fry, or bake. It is most suitable and should be added shortly before the ingredients are taken out of the pot. After a short period of high temperature, the spicy smell of black pepper can be stimulated.