Location: Primary forest of Lai Chau (North-West Vietnam)
Botanical classification: Litsea cubeba (belongs to the Lauraceae family)
Non-pungent flavor
Verveine berry comes from the forests of northern Vietnam. It is also known as Mang Tang pepper or lemon berry. This berry comes from a shrub that can sometimes reach up to 10 meters in height. The berry is harvested ripe when it takes on a red color. Natural drying on mats then allows it to take on a darker color. It is used in cooking but also in traditional Vietnamese medicine.
Aromatic profile:
On the nose, it reveals notes of lemon and verbena. Very rich in essential oil, in the mouth, it is an explosion of freshness with notes of lemon and bergamot. These notes then give way to a slight bitterness of wood bark and flavors of licorice and black tea.
Pairings:
In cooking, it wonderfully accompanies savory and sweet dishes. You can coarsely crush it to place it on fish, shellfish, or white meats. You can also infuse it cold or hot in a cream, or include it in fruit salads. Perfect marriage with red fruits and chocolate.
Health benefits:
It is part of traditional Vietnamese medicine. Verbena berry, rich in vitamins, minerals, and antioxidants, would help strengthen the immune system and fight against inflammation and premature aging.
