A spicy pepper with fruity woody notes.
This Madagascar black pepper will spice up poultry, a gratin or simply a tomato salad !
• 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;
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. |