Madagascar Black Pepper (50g to 500g Pouch)
€4,50
- Variety
- Piper nigrum (black pepper)
- Terroir
- Vangaindrano, south-eastern Madagascar
- Preparation
- Picked at maturity, naturally dried, hand-sorted
- Aromatic notes
- Warm, woody, slightly resinous
- Best for
- Red and white meats, fish, roasted vegetables, creamy sauces, vinaigrettes
A Madagascar black pepper in whole peppercorns, with an intense aroma and a woody warmth. Resealable pouch, from 50 g to 500 g.
Weight
50 g
Frequently added together
What it is
Black pepper is the fruit of Piper nigrum, a cultivated vine, picked while still green then sun-dried: it is this drying that turns the peppercorn black and concentrates its aromas. Warm, woody, slightly resinous notes.
Origin
Our family grows this black pepper in Vangaindrano, in south-eastern Madagascar. The peppercorns are picked at full maturity, naturally dried, then hand-sorted, all on our own. No middlemen between our land and your kitchen: full traceability, optimal freshness and a fair price.
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
It enhances red and white meats, fish, roasted vegetables, creamy sauces and homemade vinaigrettes.
- Fresh grinding: grind just before serving to preserve the aromas.
- Sauces: about 1 teaspoon ground for 4 people.
- Marinades: a coarse crush spreads better.
- Cooking: add at the end of cooking to avoid bitterness.
Pairs well with turmeric, cloves or ginger. This pouch also refills our 50 g black pepper mill.
Storage
Store in a dry place, away from light and humidity. Tightly closed, the pouch keeps for up to 24 months.
Ingrédients
100 % Madagascar black pepper (Piper nigrum).
Conseils d'utilisation
Conditionnement
Resealable pouch 50 g
In the same collection
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, vinaigrettesFrom €4,50You are looking at this one
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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, desserts
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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.
- Madagascar peppers and berries blendQuick answer:the blend combines black pepper, white pepper, wild voatsiperifery pepper and pink peppercorns. Four complementary profiles in one grinder:... Read
- 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
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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