• Nosy Be Black pepper - Madagascar
  • Nosy Be Black pepper - Madagascar
  • Nosy Be Black pepper - Madagascar
  • Nosy Be Black pepper - Madagascar
  • Nosy Be Black pepper - Madagascar
  • Nosy Be Black pepper - Madagascar
  • Nosy Be Black pepper - Madagascar
  • Nosy Be Black pepper - Madagascar
  • Nosy Be Black pepper - Madagascar
  • Nosy Be Black pepper - Madagascar
Nosy Be Black pepper - Madagascar

Nosy Be Black Pepper

Madagascar

Nosy Be pepper has a nice balance, with fresh, floral notes and a hint of lemon on the attack. Prolonged warmth in the mouth thanks to its medium spiciness. Base notes: gingerbread and tea flower.

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  • 100g
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  • 1kg
€4.90
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Kitchen association

White and red meats, Fatty fish, Vegetables, Fruit and chocolate desserts.

Conditioning

Freshness Pack - DUO 08/2025

Origin - Plantations

Madagascar - Tamatave Region

« A black pepper with a beautiful balance, a rightness, an aromatic. »
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What is Nosy Be black pepper?

Madagascar black pepper called Nosy Be is the best pepper of the island. It draws all its qualities from the climate which is favourable to it and which allowed it, although its culture is recent, to develop perfectly.

The Nosy Be pepper develops singular aromas which make it a unique pepper.

Did you know that ? The peppers known as "original" peppers are of superior quality, the Nosy be of Madagascar is one of them as well as :

  • Kampot pepper from Cambodia
  • Ceylon of Sri Lanka
  • Sarawak of Borneo
  • The Lampong of Sumatra

David Vanille's choice: I have chosen to offer you a rare pepper which, unlike other varieties, has been tamed by man. A unique flavour to discover absolutely.

The Nosy Be pepper harvest in Madagascar

Nosy Be pepper benefits from the tropical climate of Madagascar. This allows two annual harvests, one from May to July, the other in October and November.

The black pepper lianas develop particularly on the eastern and western part of the island. Harvested by hand, the pepper is still green and will ripen for a few days before being dried in the sun. The latter will give it a completely different appearance: it will be firm, deep brown almost black with fine lines.

Drying will also allow it to exhale delicate aromas that can easily be compared to tea and then to lager tobacco. All this with a very controlled spiciness, and a rather singular content of essence and resin.

Did you know that? The spiciness of pepper is due to piperine, an active component of pepper responsible for the sensation of heat that one feels after consuming pepper.

poivre-noir-nosy-be-madagascar

The origins of Nosy Be pepper

The origins of Nosy Be black pepper can be traced back to a man, Émile Prud'homme, former head of the National Institute of Colonial Agronomy in Madagascar, who imported the very first pepper vines on the island of Madagascar after a trip to Indonesia.

He chose the island of Nosy Be to plant these brand new plants, then developed this production further east on the island (notably in the Tamatave region).

Other uses

Like all black peppers "pipper nigrum", Nosy Be pepper has medicinal properties. It acts among others on :

  • The digestion
  • Bloating
  • Constipation
  • Oral acidity
  • The production of endorphins (antidepressant)

How to use Nosy Be from Madagascar in cooking?

The Nosy Be pepper is best eaten crushed with a pestle. To keep all its flavors, I recommend you to integrate it at the end of cooking. It goes perfectly with white meats as well as with red meats and chocolate. It reveals the flavour of foods without its spiciness distorting their taste.

In terms of strength, it is initially sweet in the mouth, then, crescendo, it will reveal its warmth and spiciness.

Are you expecting relatives very soon?

Surprise them by declining the Black Pepper of Madagascar - Nosy Be, throughout your menu.

We suggest you start with a Soft-boiled Egg and Celery Cream with Truffle Jelly in the style of Joël Robuchon.

Then continue with a Quasi d'Agneau de Pauillac Lamb with Black Pepper and Savory, cooked on the spit and accompanied by its Candied Vegetables, as proposed by Alain Ducasse.

Finally, captivate your friends' palates with a Moelleux au Chocolat and its hint of Black Pepper.

Ready to eat? I wish you " mazotoa homana".

Our recipe ideas with Nosy Be Pepper

Want to discover other ways to enjoy its flavour? Here is a perfect menu to discover my selection of Madagascar black pepper from the island of Nosy Be.

The starter: Foie gras with Madagascar black pepper

A festive entrance! Choose a quality semi-cooked foie gras and leave it out in the open air for 15 minutes. Season it with a little Nosy Be pepper and coarse salt. Serve with a homemade mango chutney and walnut bread. Accompany with a glass of sweet white wine.

The dish : Fillet of sea bass with Nosy Be sauce

The sea bass goes wonderfully with a pepper sauce. Clean your fish and cook it in court bouillon. Prepare your Nosy Be sauce. It is a béchamel sauce lengthened in the court-bouillon. Add a few crushed Nosy Be peppercorns and a tablespoon of fresh cream. Bind the sauce with an egg yolk and coat your sea bass. To be eaten with white rice.

The dessert: Baked plantains

A fruity and gourmet dessert that seduces with its comforting flavours and sweet-salty inspirations. Here the plantains are cut into slices before being arranged in a dish. Sprinkle them with coconut milk and season with your Madagascar black pepper. Bake in an oven preheated to 200° and leave to cook for 15 to 20 minutes. Once out of the oven, sprinkle your bananas with chocolate coulis.

Tip: Preferably choose a small dish to keep the bananas tightly packed.

How to keep the Nosy Be peppercorns?

Like all peppers, Nosy Be pepper can be kept dry and away from light. Prefer an airtight container or a pepper mill.

POI01MADA
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Data sheet

Provenance
Madagascar
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4.9 /5

Based on 53 customer reviews

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Marianne S. published the 18/02/2021 following an order made on 11/02/2021

5/5

Bon rapport qualité prix

Georges H. published the 17/02/2021 following an order made on 08/02/2021

5/5

Pas encore goûté

Christelle P. published the 04/02/2021 following an order made on 06/01/2021

4/5

Très bon

Riccardo L. published the 26/01/2021 following an order made on 17/01/2021

5/5

Beau parfum, confection soignée

Maryvonne R. published the 26/01/2021 following an order made on 15/01/2021

5/5

pas encore gouté

Michaël G. published the 21/01/2021 following an order made on 07/01/2021

5/5

Le classique, très bien...

Petre T. published the 21/01/2021 following an order made on 07/01/2021

5/5

Très très bon. J'ai testé 3 poires sur une entrecôte (poivrage délimité). Le noisy be s'en sort tres bien juste derrière le sarawack. Très bon produit

Philippe C. published the 12/01/2021 following an order made on 16/12/2020

5/5

que du bonheur pimente

Laurence I. published the 29/12/2020 following an order made on 19/12/2020

4/5

conforme

Patrick D. published the 29/12/2020 following an order made on 19/12/2020

5/5

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