BLACK MADAGASCAR PEPPER

Black Madagascar pepper is a spicy pepper with fruity, woody notes. It is one of our essential table mill spices. It will spice up poultry, or simply a tomato salad.

It 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 everyday cooking.

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 Nigru requires a tropical climate with high temperatures and humidity and an alternation of shade and light to develop properly. Post-harvest handling gives the pepper its final colour and flavour.

In Madagascar, pepper cultivation was introduced in the early 20th century by the Frenchman Émile Prudhomme following a miss to Java. He was the director of the National Institute of Colonial Agronomy and was responsible for 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 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 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.

Net: 70g

Origin: Madagascar

Ingredients: Piper Nigrum