David Vanille's opinion: A pepper with a nice balance, with fresh and floral notes, with a hint of lemon. Prolonged warmth in the mouth, medium spicy. Notes of gingerbread, light tobacco and tea flower.
Food pairing: White and red meats, fatty fish, vegetables, legumes, fruit and chocolate desserts.
Packaging: 40 gr
Other names: Piper nigrum, dipoavatra
Origin - Plantations: Madagascar, Tamatave
Dosage: 4 to 6 crushed grains per plate.
Warning: Last items in stock!
|2||4,66 €||Up to 0,49 €|
|5||4,41 €||Up to 2,45 €|
|10||3,92 €||Up to 9,80 €|
Want to travel? How about I take you to Madagascar? More precisely, on a Malagasy island?
Take the time to imagine yourself, lying on the warm white sand of the paradisiac island of Nosy Be (called "Île aux Parfums", by the way,...), dreaming of your next meeting with the lemurs, then of this trekking with friends,.... You keep in your mouth this very particular flavor of your lunch meal, and you wonder what ingredient could have sublimated this Kimo so much that you tasted... Look no further, it is undoubtedly the Black Pepper of Madagascar! This is its story
In the 20th century, it was a Frenchman, Émile Prudhomme - former Head of the National Institute of Colonial Agronomy in Madagascar - who imported the very first pepper lianas to Madagascar after a trip to Indonesia. He chose Nosy Be Island to plant these brand new plants, then developed this production further east of the island (especially in the Tamatave region).
It seems that Madagascar offers a very favourable climate for pepper cultivation because, although it is quite recent, it has spread rapidly on both sides of the island! This is the case for all the spices that this breathtaking island offers us.
It is said (especially among pepper purists), that Madagascar Black Pepper - Nosy Be, is the best of Madagascar's peppers.
It may seem subjective, but it turns out that this berry which, unlike the formidable Voatsiperifery Wild Pepper that must be picked in the tropical forest, has been tamed by Man, gives off rather singular aromas that cannot be found precisely in the other peppers of the world, we never forget it.
Madagascar's geographical location - in the tropics - gives it a climatic advantage that allows it to obtain 2 harvests of pepper per year (the first from May to July and the second in October-November)
In Madagascar, it is called "Dipoivatra" and is now grown mainly on the south-eastern coast of Madagascar
The cultivation of Madagascar Black Pepper - Nosy Be, requires an incredible know-how, which makes it all the more noble.
After a manual harvest, Madagascar Green Pepper will undergo a fermentation period for a few days and then another drying period in the sun
The latter will give it a rather different appearance (the grain will stiffen, wrinkle and adopt a pretty black/ebony colour), but above all it will allow it to exhale extraordinary aromas that can easily be compared to that of tea, then blond tobacco. All this with a very delicate spiciness, and a rather singular content of essence and resin.
Madagascar Black Pepper - Nosy Be offers slightly lemony notes that guarantee exceptional quality.
Its aromatic palette will offer you olfactory and gustatory variations of chocolate, gingerbread, slipping on a few leather notes, with, in the background, a rather sweet and floral note.
In terms of power, it is first sweet in the mouth, then, crescendo, it will reveal its warmth and spiciness. This pleasant sensation will remain in the mouth for a long time, it is one of the many qualities that we appreciate in this pepper.
You can use Madagascar Black Pepper - Nosy Be in all your daily preparations.
It should ideally be crushed in a pestle at the end of cooking, especially in a salted dish, in order to preserve all its flavours and protect it from any bitterness.
From white meat to chocolate dessert, all your dishes will appreciate being sublimated by this delicious pepper!
Madagascar Black Pepper - Nosy Be will be able to play with each of the salty or sweet preparations that you will propose to it to sublimate.
Its atypical aromatic palette will make this spice an excellent revealer of the flavours of other foods.
Savoury recipes :
For all your salty dishes, the ideal solution is to crush your Madagascar Black Pepper - Nosy Be with a pestle at the last minute, and to infuse it for a few moments in the juices of the meat you will serve.
In particular, you can associate it with all your meats, whether red or white, from ribs to beef and turkey, including pork roasts.
Madagascar Black Pepper - Nosy Be will also be the highlight of your brown and tomato-based sauces.
Oily fish really appreciate the presence of Madagascar Black Pepper - Nosy Be at their side. Try it on tuna, sardines, mackerel or eel. I guarantee you he'll charm these dishes.
Crush it over your homemade pizza, your best mixed salad (the one you alone have the secret to), and it will bring its exotic and atypical touch to each of the ingredients.
It will also go well with your vegetables, whether they are leafy, root or even legumes.
Sweet recipes :
Like most of its partners, Nosy Be Black Pepper from Madagascar also knows how to enhance your sweet dishes.
Put it at the service of your fruit desserts, whether it's pies, cakes, and other compotes, and you'll be delighted with the result it will offer you!
Of course, one of the surprising and delicious combinations we like to make is pepper and chocolate (at least 70% dark, ideally).
Let yourself be tempted by a windmill ride over your chocolate mousse, your cream, or even in the device of your chocolate fondant passed on by your grandmother.
Are you having family and friends over very soon?
Surprise them by choosing Madagascar Black Pepper - Nosy Be throughout your menu.
We suggest you start with a Celery Egg and Cream of Celery with Truffle Flavour in Jelly in the style of Joel Robuchon.
Then continue with a Quasi d'Agneau de Pauillac with black pepper and savory, cooked on a spit and accompanied by its Confit Vegetables, as proposed by Alain Ducasse
Finally, enchant your friends' palates with a Chocolate Moelleux and a hint of Black Pepper.
Pepper has played an important historical role in history: its high price encouraged sailors to seek a sea passage to India, abandoning the land route for caravans.
Madagascar Pepper is a very recent crop, since the first vines were imported from Indonesia by Emile Prudhomme (director of the Institut National Colonial d'Agronomie) at the very beginning of the 20th century, after a mission he led to Java.
It is on the island of Nosy-Be that he chose to plant these first vines, then he will try to grow them in the regions of the east coast of the island (notably the Tamatave region).
As part of his duties, he was asked to develop the cultivation of tobacco, coffee and also pepper.
In writings he left following his experiences, he did not hesitate to express his confidence in the growth of pepper cultivation on the east coast of Madagascar (he was right!).
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