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Whole Verbena Pepper from Vietnam by the Kilo
Discover whole Verbena pepper from Vietnam available by the kilo, a unique and refreshing spice that captures the imagination with its vibrant citrus profile. These whole berries release an invigorating fragrance reminiscent of lemon verbena and freshly squeezed citrus. Offered in bulk by the kilo, it provides a convenient wholesale format for restaurants, food producers, and spice artisans.
Grown in sunny, tropical regions of Vietnam, the plants thrive in well-drained soils that promote a high concentration of natural essential oils. Carefully harvested at peak maturity and gently dried at moderate temperatures, the berries retain their full aromatic potential and natural dark brown color for long-lasting fresh bulk storage.
On the nose, it shines with bright notes of lemon and fragrant verbena. On the palate, it delivers a mild, harmonious heat balanced by a delicate touch of bitterness and a clean citrus finish. It is exceptionally versatile for culinary uses (seafood, poultry, roasted vegetables, fruit desserts) as well as custom spice blends, functional beverages, and herbal infusions.
- Pepper Strength: 3/10 (Mild and smooth heat)
- Main Notes: Fresh lemon, lemon verbena, and subtle bitter accents
- Uses: Seafood, poultry, infusions, functional drinks, spice blends, and desserts
- Origin: Vietnam
- Format: Whole berries / coarse pieces (Sold by the kilo)
By seamlessly blending the brightness of citrus with a gentle pepper warmth, Verbena pepper offers an exciting alternative to classic black pepper for signature recipes. Buying by the kilo provides an ideal, cost-effective wholesale solution for professional kitchens.
Experience the finest harvest of whole Verbena pepper from Vietnam at the best price per kilo with Le Comptoir de Toamasina.
Zest without acidity
Ideal for raw fish and shellfish: the aroma of citrus without « cooking » the flesh.
Very little per plate
4 to 5 berries are enough for one portion: a kilo lasts a very long time.
Savoury and sweet
One spice for both kitchen and pastry, from starter to dessert.
Verbena berries by the kilo are aimed first at professionals: chefs, pastry chefs, caterers, fishmongers and fine food shops. It is not a true pepper but the berry of Litsea cubeba, a small tree in the Lauraceae family that grows wild in the mountains of northern Vietnam. Crushed, the berries release a powerful scent of lemon verbena, lemongrass and lime, with a note of juniper.
In a professional kitchen it is a very useful spice: it brings the freshness of citrus without the juice, so without acidity or moisture. On a ceviche, a tartare, or raw langoustines or scallops, it adds aroma without changing the texture. In pastry it can be infused into creams, ganaches and syrups. And since it has no heat at all, it suits every guest, even the most sensitive.
The 1 kg bag is the best-value format in the range, designed for regular use or resale. For larger volumes or regular deliveries, I'll prepare a tailored quote. To try it first, it is also available in a smaller format.
Comparative Sensory Analysis
Verbena vs Timut vs Voatsiperifery
Our tasting profile: three citrus spices, three uses in the kitchen
Verbena · Timut · Voatsiperifery
The Taste Pyramid of Verbena Berry
What your guests taste, bite after bite
Technical sheet
What you receive
- Botanical nameLitsea cubeba (Lour.) Pers.
- FamilyLauraceae — not a true pepper
- OriginNorthern Vietnam
- IngredientsLitsea cubeba berries
- FormWhole dried berries
- Format1 kg bag — larger volumes on quote
- StrengthAroma 8/10 — heat 0/10
- Main notesVerbena, lemongrass, lime, juniper
- UseCrushed, raw, at the end of cooking or infused
- StorageDry, away from light and air
- AllergensNone
- DocumentsTechnical sheet and batch number on request
- Preparation / DeliveryPrepared within 24h - Delivered within 48h
Arnaud's view: why I offer it to professionals
I founded Le Comptoir de Toamasina in 2010, after my first trip to Madagascar. Many customers still know me by the nickname « Arnaud Vanille », but my range has since grown to include peppers and spices from around the world, and I have been working with professionals since 2012. What they expect from me is a product that is consistent from batch to batch and someone who knows what they sell.
I select this spice in France, from my importer. On every batch, I check that the berries are whole, dry and crunchy, with no dust or stem debris, and above all that the aroma bursts out as soon as they are crushed: lemony and clean, with no musty or stale note.
I recommend it to seafood kitchens, to restaurants working with raw dishes, and to pastry chefs looking for an original citrus note. It is also a spice that intrigues in a fine food shop: few customers know it, and it sells easily once tasted.
In a professional kitchen: how to use it
- Crushing: in a mortar or grinder, only what you need for the service. Whole, the berries keep their aroma for a long time; crushed, they lose it quickly.
- Use: raw, at the pass or off the heat. With long cooking, the aroma evaporates.
- Dosage guide: 4 to 5 crushed berries per plate; 5 to 8 g per litre of dressing; 5 g per litre of cream for an infusion.
- Infusion: cracked berries in hot cream, milk or syrup, 15 to 20 minutes covered, then strain.
- Storage: in airtight jars, away from light, air and moisture. Follow the date shown on the packaging.
Menu ideas
Ceviche and raw seafood
Replace part of the lime in your ceviche with crushed Verbena: the flesh stays firm for longer and the citrus aroma is cleaner. On a scallop carpaccio, 4 to 5 berries crushed into olive oil are enough.
House dressing
Allow 5 to 8 g of crushed berries per litre of dressing made with neutral oil and rice vinegar. It keeps for several days in the fridge and goes with shellfish, avocado and herb salads.
Pastry: cream and ganache
Infuse 5 g of cracked berries per litre of hot cream for 15 minutes, strain, then make your panna cotta, crème brûlée or dark chocolate ganache.
In a fine food shop
The 1 kg format lets you repack into small jars or create a house blend with a black pepper. A simple label is enough: « no heat, scent of verbena and lemongrass, crush over raw fish and fruit ».
A berry from the mountains of Asia
To introduce this spice to your customers, its story helps. Litsea cubeba grows wild in the mountains of South-East Asia, southern China and Taiwan. In Vietnam, mountain communities in the north have long gathered it under the name màng tang, « mountain pepper ». In Taiwan, the Atayal people call it maqaw, and it has become an emblematic spice of Taiwanese cuisine.
Its scent comes from its essential oil, very rich in citral, the molecule that gives lemongrass and lemon verbena their fragrance. Hence its nickname « exotic verbena », although it has no botanical link with garden verbena.
Frequently asked questions from professionals
Is it a true pepper?
No. It is the berry of Litsea cubeba, in the Lauraceae family. It has no heat and contains no piperine.
How many portions are in a kilo?
At 4 to 5 berries per plate, a kilo covers several thousand portions: it is a very economical spice to use.
Can it be ground in advance?
It's best to crush it as you go: once ground, it quickly loses its aroma. A dressing or infused oil, on the other hand, keeps for several days in the fridge.
How should I store a 1 kg bag?
As whole berries, in airtight jars, away from light, air and moisture. Follow the date shown on the packaging.
Can you provide a technical sheet?
Yes, on request, with the batch number of your order.
« The aroma of citrus without the acidity: the finishing spice for raw dishes and pastry. »
Discover our rare peppersLitsea cubeba · Northern Vietnam · 1 kg bag · Volumes on quote · Selected by Arnaud Sion
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