Nosy Be pepper has a good 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, light tobacco and tea flower.
Food pairing: White and red meats, fatty fish, vegetables, legumes, fruit and chocolate desserts.
Packaging: 40g resealable bag - aroma preservation.
Origin - Plantations: Madagascar, Tamatave Region
"A Nosy Be pepper with a beautiful balance, a precision, an aromatic"
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Madagascar black pepper called Nosy Be is the best pepper on the island. It derives all its qualities from the climate that is favourable to it and which has allowed it, although its culture is recent, to develop perfectly.
Nosy Be pepper develops unique aromas that make it a unique pepper.
Did you know that? The so-called "original" peppers are of superior quality, Nosy be from Madagascar is one of them as well as:
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.
Nosy Be pepper benefits from Madagascar's tropical climate. This allows two annual harvests to be carried out, one from May to July, the other in October and November.
Black pepper vines grow particularly on the eastern and western part of the island. Harvested by hand, the still green pepper will ripen for a few days before drying in the sun. The latter will give it a completely different appearance: it will be firm, deep brown almost black and with fine lines.
Drying will also allow it to exhale delicate flavours that can easily be compared to tea, then blond tobacco. All this with a very controlled spiciness, and a rather singular content of gasoline and resin.
Did you know that? Pepper spiciness is due to piperine, an active component of pepper that is responsible for the feeling of warmth you feel after consuming pepper.
At the origins of Nosy Be's black pepper, there is a man, Émile Prud'homme, former head of the Institut National d'Agronomie Colonial in Madagascar, who imported the very first pepper vines on the island of 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).
Like all black peppers "pipper nigrum", Nosy Be pepper has medicinal properties. It acts, among other things, on:
Nosy Be pepper is best enjoyed crushed with a pestle. To preserve all its flavours, I recommend that you add it at the end of cooking. It goes perfectly with white meats as well as red meats and chocolate. It reveals the flavour of food without its spiciness distorting its taste.
In terms of power, it is first sweet in the mouth, then, crescendo, it will reveal its warmth and spiciness.
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.
Ready to eat? I wish you "mazotoa homana".
Would you like to discover other ways to enjoy its flavour? Here is a perfect menu to discover my selection of Madagascar black pepper from Nosy Be Island.
A festive entrance! Choose a quality semi-cooked foie gras and leave it in the open air for 15 minutes. Season with a little Nosy Be pepper and coarse salt. Serve with homemade mango chutney and nut bread. Serve with a glass of sweet white wine.
The bar goes perfectly with a pepper sauce. Clean your fish and cook it in the court-bouillon. Prepare your Nosy Be sauce. It is a béchamel sauce elongated in the court-bouillon. Add a few crushed Nosy Be peppercorns and a tablespoon of sour cream. Tie the sauce with an egg yolk and cover your bar. To be served with white rice.
A fruity and gourmet dessert that seduces for its comforting flavours and sweet and sour inspirations. Here the plantain bananas 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 bake for 15 to 20 minutes. Once out of the oven, sprinkle your bananas with chocolate coulis.
Tip: Choose a small dish to keep the bananas tight.
Like all peppers, Nosy Be pepper can be stored in a dry and dark place. Choose an airtight container or a pepper mill.
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