Meeting our suppliers: a journey to the heart of Vietnam’s spices
After Madagascar, our Buyer-Explorer continued his sourcing mission in Vietnam, a country renowned for the richness and diversity of its spices. This journey into local supply chains reflects our approach: selecting quality spices directly at the source, with a focus on human relationships and traditional know-how.
A sourcing trip to Vietnam, as close as possible to the growers
Over several days, our buyer travelled to different regions of Vietnam to meet our partner growers. These field visits are essential to understand local realities, observe working methods and guarantee production that meets quality standards.
On site, our Buyer-Explorer followed every step of spice production: growing, harvesting, drying and processing. These exchanges ensure full product traceability while showcasing know-how often handed down from generation to generation.
This fieldwork is at the heart of our responsible sourcing approach.
Vietnamese spices: products selected at the source
This trip was an opportunity to discover, or rediscover, the origins of several signature spices in our range, carefully selected for their aromatic qualities.
Star anise: organic, whole and ground
Star anise is prized for its warm, aniseed notes. Used in both sweet and savoury dishes, it brings depth, balance and a long finish, while keeping an aromatic elegance that makes it a must in Asian cuisine and professional blends.
Cinnamon: cassia, ground and sticks
Cinnamon, available as cassia, ground or in sticks, stands out for its mild, warm and delicately sweet profile. On the palate, it develops woody, slightly honeyed notes, never harsh, with a subtle hint of vanilla.
Mac Khen berries and Phu Quoc pepper: exceptional spices
Mac Khen berries, an iconic Vietnamese spice, have a unique profile. On the palate, they reveal lemony, resinous and slightly floral notes.
Phu Quoc peppers have a strong character, with warm, peppery and subtly woody notes. Their length and intensity make them a spice of choice for professionals looking for bold, distinctive flavours.
Vietnamese peppers: black and white, whole and ground
Vietnam is one of the world’s leading pepper producers. Our buyer observed the production of black and white peppers, available whole or ground. Black pepper is known for its warm, woody and slightly smoky notes, with a well-controlled build-up of heat. White pepper is more subtle, with earthy notes and a lingering, elegant warmth on the finish.
A human immersion in the heart of Vietnam
Beyond the spices, this trip was a true cultural immersion. Our Buyer-Explorer shared the daily life of the growers, stayed with local families and enjoyed genuine moments of meeting and sharing.
Local cuisine also played a big part in the trip. Among the specialities he discovered, one dish made a particular impression on our buyer: duck with Mac Khen berries.
An iconic recipe that reveals the full aromatic power of this spice and perfectly illustrates the traditional use of local produce.
What this trip brings us
Once again, this trip to Vietnam was rich in encounters, exchanges and discoveries. Beyond the moments shared in the field, it fully illustrates our commitment to going to the source to understand, support and showcase our partners’ work.
As with every exploration, our Buyer-Explorer is back with in-depth knowledge of the supply chains, stronger relationships… and new references in the pipeline that will soon enrich our offer.
