Verbena Pepper, Whole

Origin & Story

Litsea cubeba
Verbena pepper comes from the mountainous north of Vietnam, where it grows wild and is traditionally harvested by hand. The small, light-brown berries belong botanically to the laurel family. After harvesting they are dried in the sun – a method that preserves aroma and essential oils particularly well.

Highlights

The moment you open the jar, an intense citrus aroma unfolds, reminiscent of lemon verbena, grapefruit and lemongrass. On the palate the pepper shows a balanced combination of fresh acidity, floral hints and a fine heat. The crunchy grain provides texture, while the aroma stays present for a long time without seeming dominant.

Quality

The verbena pepper berries come from controlled wild harvesting in northern Vietnam and are sun-dried using the traditional method. There is no industrial further processing – the pepper stays all-natural and pure.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I often use this pepper when classic heat would be out of place – for example on raw pike-perch, on a veal tartare or as a citrus kick on poached fruit. It is especially exciting when you scatter it coarsely crushed over a still-warm Crème Brûlée.

Recommended use

• With raw fish or tartare of veal, pike-perch or scallops
• As a topping on creamy desserts such as vanilla ice cream or Crème Brûlée
• In Asian-inspired sauces with yuzu, miso or fermented soy
• Over blanched vegetables such as fennel, may turnips or broccoli

Recipe idea

Pike-perch tartare with verbena pepper
View recipe

Origin / Ingredients

Berries of Litsea cubeba from Vietnam.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening.