• 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 Bourbon Gold® Black Pepper

Sambava, Andapa, Vohémar, Antalaha A Must, Floral, Hint of Lemon

The Nosy Be pepper presents a beautiful balance, with fresh, floral notes and a touch of lemon at the attack. Warmth prolonged in mouth thanks to its medium spiciness. Background notes: gingerbread and tea flower.

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Kitchen association

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

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


Freshness Pack

Conditioning : Freshness Pack

Origin - Plantations

Madagascar - Tamatave Region

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?

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

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

Did you know that? the peppers known as "of origin" are of superior quality, Nosy Be from Madagascar is one of them as well as :

  • Kampot pepper from Cambodia
  • Ceylon from Sri Lanka
  • Sarawak from Borneo
  • Lampong from 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 flavor to discover absolutely.

The harvest of Nosy Be pepper in Madagascar

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

The black pepper vines grow particularly on the eastern and western part of the island. Harvested by hand, the pepper still green will mature for a few days before being dried in the sun. The latter will give it a completely different appearance: it will be firm, of a deep brown almost black and endowed with wrinkles.

The drying will also allow it to exhale delicate perfumes that can easily be compared to those of tea, then to blond tobacco. The whole with a very controlled spiciness, and a content of essence and resin rather singular.

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


The origins of Nosy Be pepper

The origins of Nosy Be black pepper lie with a man, Emile Prud'homme, former head of the National Institute of Colonial Agronomy in Madagascar, who imported the very first pepper vines to the island of Madagascar following a trip to Indonesia.

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

How to use Nosy Be from Madagascar in cooking?

Nosy Be pepper is best enjoyed crushed with a pestle. To preserve all its flavors, I recommend you to add it at the end of cooking. It goes perfectly with white meats as well as red meats and chocolate. It reveals the flavor of food without its spiciness distorting its taste.

In terms of power, it is initially soft in the mouth, then, crescendo, it will reveal its heat and its spiciness.

You are having friends and family over very soon?

Surprise them by using Madagascar Black Pepper - Nosy Be throughout your menu.

We suggest you start with a soft-boiled egg and cream of celery with truffle fumet in jelly in the style of Joël Robuchon.

Then continue with a Pauillac Lamb Quasi with Black Pepper and Savory, cooked on the spit and accompanied by Confit Vegetables, as proposed by Alain Ducasse.

Finally, enchant your friends' palates with a Chocolate Moelleux with a hint of Black Pepper.

Ready to go to the table? I wish you " mazotoa homana".

Our ideas of recipes with Nosy Be pepper

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

The starter: Foie gras with black pepper from Madagascar

A festive starter! Choose a quality semi-cooked foie gras and leave it 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 nut bread. Accompany with a glass of sweet white wine.

The dish : Sea bass filet with Nosy Be sauce

The sea bass goes wonderfully well with a pepper sauce. Clean your fish and cook it in a court-bouillon. Prepare your Nosy Be sauce. It is a bechamel sauce that is thinned out in the court-bouillon. Add some 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 flavors and sweet-salty inspiration. Here the plantains are cut into slices before being placed in a dish. Sprinkle them with coconut milk and pepper with your Madagascar black pepper. Bake in a preheated oven at 200° and leave to cook for 15 to 20 minutes. Once out of the oven, drizzle your bananas with chocolate coulis.

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

How to store Nosy Be peppercorns?

Like all peppers, Nosy Be pepper should be kept dry and protected from light. Use an airtight container or a pepper mill.

892 Items

Data sheet

A Must, Floral, Hint of Lemon
Sambava, Andapa, Vohémar, Antalaha
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4.9 /5

Based on 184 customer reviews

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Thomas C. published the 09/09/2023 following an order made on 24/08/2023


Des grains parfumés et piquants comme il faut.

Joëlle H. published the 02/08/2023 following an order made on 10/07/2023


me convient

Fabienne L. published the 02/08/2023 following an order made on 05/07/2023



Gaël M. published the 02/08/2023 following an order made on 02/07/2023


Conforme au attente

Arlette D. published the 25/07/2023 following an order made on 05/07/2023


Rien à dire

Jean C. published the 09/07/2023 following an order made on 10/06/2023


Mon poivre préféré !

Nicolas B. published the 27/06/2023 following an order made on 26/05/2023


Excellent !!!

Jean-Marc B. published the 26/06/2023 following an order made on 27/05/2023


Un très bon poivre parfumé pour la cuisine quotidienne. Légèrement puissant avec des notes d'agrumes, nez boisé.

Christine G. published the 09/06/2023 following an order made on 13/05/2023


Excellent mercinpour le kdo du 2ème sachet David.

Elisabeth T. published the 28/05/2023 following an order made on 14/05/2023


Très bon



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