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Peppercorns are the fruit of Piper nigrum, an evergreen climbing vine. BLACK, WHITE, and GREEN PEPPERCORNS all come from the same plant, but they are harvested at different times and handled in different ways. Peppercorns are not only the oldest used spice, but also the most widely-used.  BLACK PEPPERCORNS are the dried berry and the most pungent and strongest in flavor of the three. The berries are picked just before they are ripe and are typically sun dried.
Vietnamese peppercorns have not been widely publicized in the past, but that is likely to change as Vietnam is now producing some superior spices and is now the world's largest producer of peppercorns as well as the largest exporter.  When cracked they show a bit of yellow color and release a hint of citrus fragrance.  In particular, many chefs are now using these peppercorns to flavor Caesar salad dressing recipes and related side dishes in the main meal.
Vietnamese peppercorns will make the perfect complement to baked fish, stews, and fried fish. 
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