Black, Wild, White Pepper & Pink Peppercorn Grinder
Madagascar pepper and pink peppercorn blend, close-up of the texture
Madagascar pepper and pink peppercorn blend, styled shot
Madagascar pepper and pink peppercorn blend, in the kitchen

Black, Wild, White Pepper & Pink Peppercorn Grinder

€7,90
Variety
Piper borbonense, Piper nigrum, Schinus terebinthifolius
Terroir
Vangaindrano, south-eastern Madagascar
Preparation
Hand-sorted berries, naturally dried, carefully blended
Aromatic notes
Woody, warm and fruity: fresh wild pepper, pungent black pepper, round white pepper, floral pink peppercorns
Best for
Grilled meats, fish, seafood, roasted vegetables, salads, exotic dishes

The Madagascar pepper blend in a refillable 50 g mill: wild voatsiperifery pepper, black pepper, white pepper and pink peppercorns. Ready to grind over meats, fish, vegetables and salads.

Frequently added together

What it is

This blend brings together four distinct berries: wild voatsiperifery pepper (Piper borbonense, forest-picked), black and white pepper (Piper nigrum, cultivated), and the pink peppercorn (Schinus terebinthifolius, which is not a pepper). A woody, floral and fruity harmony.

Origin

Our family grows and harvests these peppers and pink peppercorns in Vangaindrano, in south-eastern Madagascar: berries selected and hand-sorted, naturally dried, blended with care, all on our own. No middlemen between our land and your kitchen.

All our peppercorns and spices come from Vangaindrano. Our vanilla comes from the SAVA region, in the north-east of the island: two terroirs, two harvests.

In the kitchen

Each berry brings its own note:

  • Wild pepper: woody and fresh.
  • Black pepper: warm, pungent, woody.
  • White pepper: fine, round, pale.
  • Pink peppercorns: sweet, fruity, floral.

Ideal for grilled meats, fish and seafood, roasted vegetables, salads and exotic dishes.

  • Direct seasoning: grind when plating for maximum freshness.
  • Sauces: grind at the end of cooking to preserve the floral notes.
  • Delicate cooking: a fine grind is recommended for fish and white sauces.
  • Creative desserts: a pinch over chocolate or fruit.

The mill refills with our 50 g four-pepper blend pouches.

Storage

Store in a dry place, away from humidity, heat and light.

Conseils d'utilisation
  • Direct seasoning: grind when plating for maximum freshness.
  • Sauces: grind at the end of cooking to preserve the floral notes.
  • Delicate cooking: fine grind recommended (fish, white sauces).
  • Creative desserts: a pinch over chocolate or fruit.
Conditionnement

Refillable 50 g grinder

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Compare our peppers

Which one to choose

Every corn has its own character. Here are our peppers and berries side by side, with their taste, what they are best for, and their starting price.

  • The product Madagascar Pink PeppercornsSchinus terebinthifolius2 formats
    The taste Sweet and fruity, slightly resinous, barely peppery finish
    What it is for Fish, poultry, grilled meats, creamy sauces, chocolate and red fruits
    From €3,90 View
  • The product Madagascar Black PepperPiper nigrum (black pepper)2 formats
    The taste Warm, woody, slightly resinous
    What it is for Red and white meats, fish, roasted vegetables, creamy sauces, vinaigrettes
    From €4,50 View
  • The product Black, Wild, White Pepper & Pink Peppercorn MixPiper borbonense, Piper nigrum, Schinus terebinthifolius2 formats
    The taste Woody, floral and fruity: citrusy wild pepper, pungent black pepper, round white pepper, fruity pink peppercorns
    What it is for Grilled or braised meats, fish, vegetables, homemade sauces, exotic dishes, desserts
    From €5,50You are looking at this one
  • The product White PepperPiper nigrum (white pepper)2 formats
    The taste Soft, fresh and musky
    What it is for Fish, shellfish, poultry, steamed vegetables, pale sauces
    From €7,90 View
  • The product Wild Madagascar PepperPiper borbonense (wild voatsiperifery pepper)4 formats
    The taste Woody and resinous, a hint of citrus and menthol
    What it is for Grilled meats, fish, vegetables, fine sauces, chocolate desserts
    From €7,90 View

What people ask us

The questions we get asked

The answers we give on the phone and at the market, written down once and for all.

1 Should pepper be ground at the last moment?

Yes. A whole corn keeps its aroma; once ground, it loses it within hours. Grind over the plate, as you serve. For a long cooking, add part of the pepper at the start and keep the rest for the end.

2 How much should I use?

Two or three turns of the mill per plate are enough to season without taking over. Wild pepper is more aromatic than hot, so you can be a little more generous. White pepper hits harder, go in small turns. Taste and adjust: you can always add more, never take it back.

3 How long does pepper keep?

As whole corns, in a closed container, away from light and heat, count on 18 to 24 months with no real loss. Old pepper does not become unsafe, it becomes dull. Avoid the clear mill left in the sun on the worktop.

4 Is the pink peppercorn a real pepper?

No. It is the fruit of Schinus terebinthifolius, a tree, not a pepper vine. It is used like a pepper for its sweet, fruity, resinous character, but botanically it is not one. That is why we say peppers and berries.

5 What is the difference between black, white and wild pepper?

Black pepper is picked ripe and dried whole: warm, woody, it is the everyday pepper. White pepper is the same corn with the skin removed: cleaner, straighter, it leaves no black specks in a white sauce. Wild voatsiperifery is picked from the vine in the forest: woody, resinous, minty, it is a finishing pepper.

6 Pouch, mill or jar: which one?

The mill for everyday use, ready on the table. The resealable kraft pouch to refill the mill: it is the lowest price per gram. The two go together, one mill then refills.

7 Is there anything else in the pouch?

No. Whole corns, hand-sorted, no additive, no colouring, no anti-caking agent. Nothing else.

8 Where exactly do your peppers come from?

From Vangaindrano, in the south-east of Madagascar, where our family grows, picks, dries and sorts. All our peppers and all our spices come from there. Our vanilla comes from the SAVA region, in the north-east of the island: two terroirs, two harvests.

9 When does my order ship?

From France, within 48 hours, tracked. In France, delivery is free from 30 euros.

Go further

Our in-depth articles about this product and its family.

Growers, not resellers

Our commitments

Our family grows and harvests

From picking or harvest through sorting, everything happens on our land, in Vangaindrano in southeastern Madagascar. There is no one between our land and your kitchen.

Nothing else in the bag

Whole peppercorns, hand sorted, with no additives or coloring. The kraft bag is resealable, the grinder refillable.

From the grower to your kitchen

Our boxes leave Madagascar weighed and numbered. From France, your order ships within 48 hours, tracked. Direct grower pricing, no middleman.

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