Black, Wild, White Pepper & Pink Peppercorn Mix
€5,50
- Variety
- Piper borbonense, Piper nigrum, Schinus terebinthifolius
- Terroir
- Vangaindrano, south-eastern Madagascar
- Preparation
- Hand-sorted berries, naturally dried, carefully blended
- Aromatic notes
- Woody, floral and fruity: citrusy wild pepper, pungent black pepper, round white pepper, fruity pink peppercorns
- Best for
- Grilled or braised meats, fish, vegetables, homemade sauces, exotic dishes, desserts
A blend of Madagascar peppers designed for a balanced, refined seasoning: wild voatsiperifery pepper, black pepper, white pepper and pink peppercorns. Resealable pouch, from 50 g to 500 g.
Weight
50 g
Frequently added together
What our customers say
5.0Out of 5
2 verified reviews
It's our star product and our favorite 😻 I ordered 3 in advance I recommend it everywhere and to everyone around me!
Our peppers ship from France within 48 hours, tracked, in a resealable bag.
The price per gram drops from the next size up
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 signature:
- Wild pepper: woody, with a citrus edge.
- Black pepper: warm, woody, more pungent.
- White pepper: subtle and round, without colouring sauces.
- Pink peppercorns: sweet, fruity, floral.
Perfect on grilled or braised meats, fish, vegetables, homemade sauces and exotic dishes.
- Fresh grinding: refill your mill to preserve the aromatic complexity.
- Sauces: add the blend at the end of cooking to keep the floral notes.
- Marinades: crush lightly for an even release.
- Desserts: a pinch over chocolate or exotic fruit, thanks to the pink peppercorns.
This pouch also refills our 50 g four-pepper blend mill.
Storage
Store in a dry place, away from humidity, heat and light.
Conseils d'utilisation
Conditionnement
Resealable pouch 50 g
In the same collection
They say it better than we do
Customer reviews
5.0
/ 5
-
Rating: 5 out of 5 Verified purchase
Excellent
-
Rating: 5 out of 5 Verified purchase
It’s our flagship product and our favourite
I ordered 3 in advance
I recommend it everywhere and to everyone around me!
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.
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The product Madagascar Pink PeppercornsSchinus terebinthifoliusThe taste Sweet and fruity, slightly resinous, barely peppery finishWhat it is for Fish, poultry, grilled meats, creamy sauces, chocolate and red fruits
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The product Madagascar Black PepperPiper nigrum (black pepper)The taste Warm, woody, slightly resinousWhat it is for Red and white meats, fish, roasted vegetables, creamy sauces, vinaigrettes
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The product Black, Wild, White Pepper & Pink Peppercorn MixPiper borbonense, Piper nigrum, Schinus terebinthifoliusThe taste Woody, floral and fruity: citrusy wild pepper, pungent black pepper, round white pepper, fruity pink peppercornsWhat it is for Grilled or braised meats, fish, vegetables, homemade sauces, exotic dishes, dessertsFrom €5,50You are looking at this one
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The product White PepperPiper nigrum (white pepper)The taste Soft, fresh and muskyWhat it is for Fish, shellfish, poultry, steamed vegetables, pale sauces
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The product Wild Madagascar PepperPiper borbonense (wild voatsiperifery pepper)The taste Woody and resinous, a hint of citrus and mentholWhat it is for Grilled meats, fish, vegetables, fine sauces, chocolate desserts
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.
- Peppers and berries from MadagascarQuick answer:Madagascar produces four complementary peppers, black, white, wild voatsiperifery, and pink berries, each with a distinct aromatic profile. Together,... Read
- Spice GlossaryQuick answer: this glossary gathers the essential terms for understanding vanilla, spices, peppers and salts. Handy for decoding a label,... Read
- Recipes & PairingsQuick answer:Madagascar spices and vanilla work as well in desserts as in savory dishes. This page gathers our best pairing... Read
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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One letter a month: the harvest, the recipes, and the new sizes on the way. Nothing else.
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