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Black Madagascar pepper
Black Madagascar pepper
A spicy pepper with fruity woody notes.
This Madagascar black pepper will spice up poultry, a gratin or simply a tomato salad !
As low as
€7.40
How to Use Madagascar Black Pepper in Cooking?
Madagascar black pepper is one of our essential table mill spices.How to Use Madagascar Black Pepper?
Here are our recipe ideas for using Madagascar black pepper in your cooking:• beef carpaccio with Madagascar black pepper : before serving, add a few twists of black pepper from your mill to your carpaccio;
• traditional Malagasy romazava with black pepper: brown the pieces of meat, then add garlic, onion, ginger, followed by tomato and crushed pepper and mix everything together;
• strawberry salad with Madagascar black pepper and lime: add 1 teaspoon of Madagascar black pepper to your strawberries and let it infuse;
• sweet and sour sauce with pepper: at the end of cooking, add 4 twists of pepper from the mill, then serve;
• lemon and Madagascar black pepper tart: when making the lemon cream, add 4 to 5 crushed grains of Madagascar black pepper and thicken the cream;
A Highly Aromatic Pepper with Fresh Fruit Notes
Madagascar black pepper is a highly aromatic and powerful pepper. Its aromas are fresh and reminiscent of tangy fruits but also with gourmet notes of brioche and resin. Slightly spicy, Madagascar black pepper is full of aromas, perfect for your everyday cooking.
How Does Madagascar Black Pepper Grow?
Madagascar black pepper, botanically known as Piper nigrum, is the fruit of a climbing vine of the Piperaceae family. It grows on a tree with rough and cracked bark that facilitates its ascent, often up to four meters in height. Piper nigrum requires a tropical climate with high temperatures and humidity as well as an alternation of shade and light to develop properly. Post-harvest handling will give the pepper its final color and flavors.
The History of Madagascar Black Pepper
In Madagascar, the cultivation of pepper was introduced in the early 20th century by the Frenchman Émile Prudhomme following a mission to Java (Ndriantoninanahary S.M., 2002). He was then the director of the National Institute of Colonial Agronomy and in charge of developing coffee, tobacco, and pepper cultivation on the island. He wrote about it in 1899 in an "agricultural notice": "There have been no serious attempts to cultivate pepper in Madagascar yet, but there is reason to believe in the success of this vine on most of the East coast." The introduction of pepper began in Nossi-Be and then developed in Sambirano.In the late 1930s, Muller's disease (collar rot) attacked Malagasy pepper plants. It was necessary to introduce a new, more resistant variety of pepper. The variety known as "Belontoeng," originating from Lampung in Indonesia, was chosen.
| Allergen | Absence |
|---|---|
| Native country | MADAGASCAR |
| Genus and botanical species | Piper nigrum |
| Ingredients | black pepper from Madagascar |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1239 kJ / 296 kcal VN Matière grasse (fat) : 2 g Dont acide gras saturés (of which saturated fat) : 1 g VN Glucides (carbohydrate) : 69 g Dont sucres (of which sugars) : 0.69 g VN Protéines (protein) : 10 g Vn Sel (salt) : 0.005 g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
