Madagascar peppers and berries blend

Pepper & berry blend from Madagascar

Quick answer:the blend combines black pepper, white pepper, wild voatsiperifery pepper and pink peppercorns. Four complementary profiles in one grinder: the round warmth of black pepper, the precision of white pepper, the complexity of voatsiperifery and the resinous sweetness of pink peppercorns.

The pepper & berry blend from Madagascaris an all purpose pepper: one grinder, a thousand uses. Ideal for everyday cooking as well as for finishing refined dishes.

What the blend contains

The blend is measured so that each pepper keeps its own voice: enough black pepper for warmth, enough white pepper for precision, a presence of voatsiperifery for its aromatic signature, and pink peppercorns for colour and sweetness.

Aromatic profile: balanced, complete, signature

Balance is everything here. The blend offers a warm opening (black), a clean bite (white), a woody complexity (voatsiperifery) and a sweet, resinous note (pink peppercorns). It is a pepper you keep within reach for seasoning anything.

How to use the blend in cooking

Use it like a standard pepper, but with more depth. Grind to order, preferably as a finishing touch. For long cooking times, add part of it at the start and part at the end.

  • On everything, meats, fish, vegetables, cheeses.
  • In a vinaigrette or a marinade.
  • As a finishing touch on a soup, an omelette, or a salad.
  • On a fusion dish that deserves a unique aromatic signature.

How to store the blend

Airtight jar, away from light. The whole blend keeps for 18 to 24 months. Avoid transparent grinders left in direct sunlight on the counter.

Frequently asked questions

Why a blend rather than a single pepper?For versatility. The blend suits most dishes, which simplifies your pantry and guarantees an interesting seasoning.

Can you make your own blend?Yes, starting from our individual peppers and berries. Our ratio is simply a starting point.

Does the blend replace a classic black pepper?Very well, especially if you want to gain complexity without multiplying the jars.

Buying the pepper & berry blend

Choose the 50 g pouch, 50 g grinder, or the pouch and grinder pack.

See also: the Madagascar pepper set and blend, and the page peppers & berries of Madagascar.

Products that pair well

Madagascar wild combava powder (20 g jar)
Wild Kaffir Lime Powder (20g) 5.0 (5) €9,00€5,90
Madagascar Bourbon Vanilla Extract (20ml)
Madagascar Bourbon Vanilla Extract (20ml) 5.0 (3) €8,90
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Our terroirs

Where each spice comes from

Our map holds two points. Vanilla grows in the SAVA, in the north-east. Peppers, spices and combava come from Vangaindrano, in the south-east.

Madagascar · our terroirs SAVA Vangaindrano
Bourbon vanilla pods laid on marble Bourbon vanilla
Madagascar black peppercorns spread out Peppers and berries
Stacked cinnamon sticks, rolled bark Cinnamon
Whole dried cloves Clove
Turmeric powder and pieces of rhizome Turmeric
Ginger rhizome and fresh slices Ginger
Glass jar of Désiré combava powder Combava
Dried pili-pili chillies and a dish of crushed chilli Pili-pili chilli

Prepared Bourbon pods, standard grade.

Madagascar black pepper, whole peppercorns.

Dried bark, rolled into sticks.

Whole cloves.

Turmeric powder and cut rhizome.

Ginger rhizome and slices.

Our combava powder, in a glass jar.

Dried pili-pili, whole and crushed.

01
SAVANorth-east coast
02
VangaindranoSouth-east coast
03
VangaindranoSouth-east coast
04
VangaindranoSouth-east coast
05
VangaindranoSouth-east coast
06
VangaindranoSouth-east coast
07
VangaindranoSouth-east coast
08
VangaindranoSouth-east coast

Vanilla

Sambava, Antalaha, Vohémar, Andapa. Our vines climb there, on the north-east coast, and flowering runs from September to November.

Peppers and berries

Black pepper, white pepper, pink berries. Voatsiperifery is not planted: it is gathered from the vine, in the forest.

Cinnamon

Our cinnamon trees grow in agroforestry. The bark is taken from young branches in the rainy season, when the sap rises.

Clove

The clove is a flower bud, picked before it opens. It then dries until it hardens and turns deep brown.

Turmeric

The rhizome comes out of the ground, is washed then sliced. We dry it at low temperature: that is what preserves the colour and the curcuminoids.

Ginger

Same soil as turmeric, same botanical family. We offer it as a powder and in a grinder, depending on how you cook.

Combava

A small green citrus with a bumpy skin. Everything is in the zest, which we dry before grinding it into powder.

Pili-pili chilli

Picked bright red, with no green patch. It dries in the sun on racks, then is sorted by hand, fruit by fruit.

Two terroirs, one family. No broker between the plot and your jar.

Vanille Désiré · Madagascar

Photographs from our own catalogue. The outline of the island is a simplified drawing with no cartographic value. With us, vanilla comes only from the SAVA; peppers, spices and combava come from Vangaindrano.

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