Description
Vivacity of crop, floral subtlety: the Bay of Verveine (Litsea cubeba) do not sting — It offers an intense lemony freshness, a discreet woody bitterness and a resinous note at the bottom of the mouth.
OriginAnnamitic Cordillera (Laos, Vietnam, Cambodia)
FamilyLauraceae — one « false pepper »
SensationDon't sting
ScoresVerbena, lemon, floral
Fresh intensity, lemon shine
Also called Mang Tang bay or verveine pepper, the verveine bay is the fruit of the Litsea cubeba, a tropical tree of the Lauraceae family up to a dozen meters high. Its hand picked, requires special attention.
It grows on the slopes of the Annamitic Cordillera, which crosses Laos, Vietnam and Cambodia, in a warm and humid ecosystem. This small spherical fruit with fine skin is harvested at maturity, according to artisanal and forest-friendly methods.
Botanically, this berry is not part of the family of peppers (Piper nigrum), but is one of the false peppers, alongside the bay of Cimes or Timut. Very appreciated by chefs, it brings a controlled exotic touch, both in salty and sweet cuisine. It is also recognized in herbal medicine for its anti-inflammatory properties, and used in traditional Chinese medicine, especially against sore throat or joint pain.
Bright freshness, floral finesse
The vervein bay deploys a quick and lemony attack, very close to the odorous verbena, followed by soft floral notes. At the end of the mouth, a slight peppery heat prolongs the aromatic balance without ever saturating the palate.
His profile evokes that of Timut pepper, less spicy, but equally fragrant, with a more delicate mouthwear.
Accuracy and lightness
This bay is used in fine, infusion or slightly crushed finishes. It blends perfectly with a creative, fresh and subtly scented cuisine: Asian dishes, steam fish, crunchy vegetables, white meats (poultry, lamb, pork) cooked with steam, papillot or on low heat, fruity desserts (red fruits, pear, citrus, mirabelle, rhubarb), milk products ( yogurt, white cheese, panna cotta, cheesecake) and ice preparations: sorbets, granite, smoothies.
Simple and expressive recipes ideas
- Wok of crunchy vegetables — Broccoli, carrots, gourmand peas, sesame oil, turmeric, crushed verbena berries.
- Plum compote with galanga and vervein berry — peppery-lemonated alliance on acidic background.
- Grilled lobsters — lemon-verine butter.
- Butterfly — fresh coriander and infused verbena berry.
- Dessert — fine citrus pie, or raspberry sorbet with a crushed berry tip.
- Healthy bowl — white yogurt, muesli, red fruits, topping verbena berries.
Litsea cubeba is cultivated in accordance with natural cycles, at altitude, without treatment. Berries are harvested at maturity and then dried to preserve their aromatic intensity.
Keep them in a hermetic receptacle, sheltered from light and moisture. Well stored, the bay keeps all its freshness for several months, without altering its profile.
Alexander –
A discovery! Very subtle and delicately scented.