Location: Primary forest of Lai Chau (North-West Vietnam)
Botanical classification: Zanthoxylum rhetsa (Rutaceae family)
Non-pungent flavor
The Bay of Peaks grows in the forests of Southeast Asia. It is found in Laos, Cambodia, Thailand, and Vietnam under different names. It belongs to the same family as Sansho pepper, Timur pepper, and Sichuan pepper. However, its floral notes are less pronounced and less astringent than its cousins.
The Bay of Peaks that I offer comes from the La Chau forest in northwest Vietnam. It is often called "Mat-Khen" there, which means "eyes of the forest."
Aromatic profile:
On the nose, it reveals notes of mandarin peel. The Bay of Peaks pairs perfectly with all types of dishes and desserts. It excels with seafood (fish, lobster, shrimp, etc.) but also with fruits and chocolate. You can add it to roasted poultry to bring a citrus note. A favorite with lemongrass and ginger marinated shrimp.
Usage tip:
To use it, it's simple; In a mortar, or whole, infused (hot or cold), at the last moment or at the beginning of the meal (in a syrup for example, or in honey to give it a citrus scent).
You can also gently roast it in a pan and add it at the last moment to roasted apples. Finally, as you will have understood, the Bay of Peaks has multiple uses in cooking, and it pairs well with many spices (turmeric, ginger, pink peppercorns, wild pepper, etc.) so only one instruction: enjoy, but otherwise some tips, it enhances white meats, fish, roasted vegetables, fresh goat cheese...
Health benefits:
Studies show that it has anti-inflammatory properties. In Vietnam, it is also consumed to relieve local pain (joint, dental, etc.).
