Pepper is one of Vietnam’s most important agricultural products and a major player in the global spice market. Vietnam is the world’s largest producer and exporter of black pepper, accounting for a significant portion of the global supply.
The main pepper-producing regions in Vietnam include the Central Highlands and the southeastern provinces such as Gia Lai, Dak Lak, Dak Nong, Binh Phuoc, and Ba Ria-Vung Tau. These areas have the ideal tropical climate and fertile soil needed for pepper cultivation.
Vietnamese pepper is known for its high quality, with varieties including black pepper, white pepper, and green pepper. Black pepper is the most common, produced by harvesting the peppercorns when they are almost ripe and then drying them until they turn black. White pepper, on the other hand, is made by removing the outer layer of the black peppercorns, resulting in a milder flavor.
