These surprising green peppercorns are first preserved in brine then dried. This makes them crunchy and tasty, a perfect addition to your home-made tapas or canapés. Indulge and present these delicious peppercorns as nibbles alongside a bowl of spicy peanuts !
These salty peppercorns come from the coasts of Madagascar. They are harvested by hand when the drupes are still unripe, from February to May. All the production stages are entirely done by the expert hands of the local Malagasy villagers.
This green pepper is different to the more usual freeze-dried green pepper because its is deliciously crunchy, spicy and super salty. Its vegetable notes are delicious with tournedos with green pepper cream sauce, a filet of white fish, veal or grilled fresh goat’s cheese.
It can be ground using a pestle and mortar or a peppermill. Add just before serving.
Madagascan pepper cultivation:
Pepper cultivation was introduced in Madagascar at the beginning of the 20th century by the Frenchman Émile Prudhomme after a mission in Java. He was the director of the National Institute for Colonial Agronomy and in 1899 in an agricultural notice he wrote: "Until now, there have been no serious attempts at cultivating pepper in Madagascar, however there is every reason to believe that this vine should thrive on a large part of the East coast." Pepper was first introduced in Nossi-Be and then spread to Sambirano.
|Genus and botanical species||Piper nigrum|
|Ingredients||green pepper, salt, citric acid.|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|