Madagascar Pink Peppercorns, Grinder (30g)
- Variety
- Schinus terebinthifolius
- Terroir
- Vangaindrano, south-east Madagascar
- Preparation
- Picked in clusters, naturally dried, stripped and sorted by hand
- Aromatic notes
- Sweet and fruity, slightly resinous, barely peppery finish
- Best for
- Fish, poultry, grilled meats, creamy sauces, chocolate and red fruits
Thirty grams of whole Madagascar pink peppercorns in a ready-to-use mill, refillable with our pouches. A fresh, sweet and fruity grind at every turn.
Frequently added together
What it is
The pink peppercorn is not a pepper. It is the berry of Schinus terebinthifolius, a tree of the cashew family, a cousin of the mango and the cashew nut. It does not belong to the genus Piper, the genus of black, white and green pepper.
Its skin is thin and brittle: in the mill, it bursts rather than grinds. The taste is sweet and fruity, slightly resinous, with a barely peppery finish.
Origin
Our family grows and harvests these pink peppercorns in Vangaindrano, in the south-east of Madagascar. The clusters are cut by hand, dried naturally, then stripped and sorted by hand. There is nobody between our land and your kitchen.
All our spices and peppercorns come from Vangaindrano. Our vanilla comes from the SAVA region, in the north-east of the island: two terroirs, two harvests.
In the kitchen
Two turns of the mill as you serve, never ahead of time. It is a finishing spice: add it at the end of cooking, on the plate.
- Meat and poultry: on a duck breast, a roast chicken, a grilled meat.
- Fish: straight out of the oven, on white fish or salmon.
- Sauces: at the end of cooking in a creamy sauce.
- Desserts: a ground pinch on dark chocolate or red fruits.
The mill is refilled with our pink peppercorn pouch.
Storage
Dry, away from heat and light, mill well closed. Grind only as you serve: whole, the berries keep their perfume far longer.
Ingrédients
100 % Madagascar pink peppercorns.
Conseils d'utilisation
Conditionnement
Ready-to-use grinder
In the same collection
Six steps, from the tree to your kitchen
From the cluster to the pouch
The journey of one pink peppercorn at our place, from the cluster cut by hand in Vangaindrano to the wax-sealed pouch.
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Vangaindrano The harvest
Pink peppercorns grow in clusters on Schinus terebinthifolius, a tree, not a pepper vine. The cluster is cut by hand.
Harvesting clusters of pink peppercorns, Vangaindrano region.
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By hand The stripping
The cluster comes apart: the berry on one side, the stalk and twigs on the other. Everything is done by hand, at our place.
Clusters of pink peppercorns, still on their stalk.
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By hand The sorting
Berry by berry. We keep the whole, well-coloured berries and set aside the broken ones and the remaining twigs.
Whole pink peppercorns after sorting, close up.
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30 g resealable The pouch
Thirty grams of whole berries, 100% pink peppercorns, in a kraft resealable pouch closed with a wax seal.
The 30 g resealable pouch, wax seal.
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Export The departure
Cartons weighed, numbered, strapped. They leave Madagascar; from France, your order leaves within 48 hours.
Our numbered export cartons, common to all our harvests.
Our family grows, picks, dries and sorts in Vangaindrano, in the south-east of Madagascar. Between the tree and your kitchen there is nobody else.
Photographs by Vanille Désiré. The last image shows our export cartons, common to all our harvests.
The gesture
Grind, measure, pair
Pink peppercorns are not cooked like pepper. Three gestures are enough not to waste them.
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At the last moment Grind
The pink peppercorn is thin and brittle: it bursts rather than grinds. Two turns of the mill as you serve, never ahead of time, or the perfume leaves before the plate.
Our 30 g mill is refillable with the pouch.
Our 30 g pink peppercorn mill.
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A pinch Measure
It is measured by eye, at the end of cooking. A few whole berries crushed between the fingers already season a plate; it is a finishing spice, not a base spice.
Resealable pouch: what is left does not go stale.
Whole pink peppercorns, after sorting.
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Fat and sweet Pair
It likes fat and sugar: grilled meats, fish, poultry, creamy sauces, chocolate, red fruits. Whole, it also works as a garnish, and it can be eaten as it is.
It pairs with our Vangaindrano peppercorns and our vanilla.
Pink peppercorns and rosemary on a grilled meat.
Whole pink peppercorns, 100% pink peppercorns, picked and sorted by our family in Vangaindrano, in the south-east of Madagascar.
Growers, not resellers
Our commitments
Our family grows
From picking to 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 and sealed with a wax stamp.
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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