Location: Southeast Madagascar.
Botanical classification: piper nigrum
Cultivated for over a century in Madagascar, the black pepper I offer boasts a rich flavor unique to the environment in which its vine grows, surrounded by immense, shady trees and plants with extraordinary aromas. Madagascar pepper is primarily grown in the Sambirano region, in the east of the island. Its vine thrives in forested areas, allowing it to draw nutrients from the surface humus. The pepper plant flowers twice a year (from July to September, and from January to March). Three months after flowering, the peppercorns appear.
It is harvested approximately 7 months after flowering, then it is dried on raffia by the wind and sun for 2 to 3 weeks.
This black pepper has undergone several sorting processes to retain only the grains whose density guarantees the best aromas.
Aromatic profile:
Frank and balanced, this pepper develops woody and slightly smoky notes, with a gradual warmth on the palate. Its spiciness is present without being excessive, making it a very versatile pepper.
Agreements:
Madagascar black pepper reveals earthy, humus-like, and tobacco leaf notes on the palate. It has an immediate yet mild spiciness, making it ideal for those sensitive to piperine. It's perfect for use in a pepper mill on your table.
Favorite:
On a grilled ribeye steak, homemade mashed potatoes or simply ground over fried eggs.
Regarding health:
Rich in piperine, black pepper stimulates digestion and promotes the assimilation of nutrients.
