Nosy Be pepper has a nice balance, with fresh, floral notes and a hint of lemon on the attack. Long lasting warmth in the mouth thanks to its medium spiciness. Base notes: gingerbread, blond tobacco and tea flower.
Food pairing: White and red meats, oily fish, vegetables, legumes, fruit and chocolate desserts.
Packaging : Resealable bag - conservation of aromas.
Origin - Plantations : Madagascar, Tamatave region
"A Nosy Be pepper with a nice balance, a rightness, an aromatic"
Warning: Last items in stock!
The black pepper from Madagascar called Nosy Be is the best pepper on 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.
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 the Nosy be of Madagascar:
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.
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 matures 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.
The drying process will also allow him to exhale delicate perfumes that can easily be compared to that of tea, then blond tobacco. The whole 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 that is responsible for the hot sensation you feel after consuming pepper.
At the origins of the black pepper of Nosy Be, there is a man, Émile Prud'homme, former head of the National Institute of Colonial Agronomy in Madagascar, who imported after a trip to Indonesia, the very first pepper lianas on the Island of Madagascar.
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).
Like all black peppers "pipper nigrum", Nosy Be pepper has medicinal properties. It acts among others on :
Nosy Be pepper is best enjoyed crushed with a pestle. To preserve all its flavours, 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 power, it is at first soft in the mouth, then, crescendo, it will come to reveal its warmth and spiciness to you.
Are you expecting any relatives anytime soon?
Surprise them by declining the Black Pepper of Madagascar - Nosy Be, throughout your menu.
We suggest you start with a Cream of Celery 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.
Are you ready to sit down to dinner? 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 the island of Nosy Be.
A festive entry! 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 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 long béchamel sauce in 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.
A fruity and gourmet dessert that seduces with its comforting flavours and sweet and sour inspirations. Here the plantains are cut into slices before being placed in a dish. Sprinkle them with coconut milk and pepper them 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.
Like all peppers, Nosy Be pepper can be kept dry and away from light. Prefer an airtight container or a pepper mill.
Loïc M. published the 30/03/2020 following an order made on 20/03/2020
Parfum frais, très sympa, ça change du poivre classique
Richard A. published the 29/01/2020 following an order made on 23/01/2020
Guy C. published the 05/01/2020 following an order made on 15/12/2019
Laura A. published the 18/11/2019 following an order made on 11/11/2019
Murielle B. published the 15/11/2019 following an order made on 05/11/2019
Mohamed E. published the 10/11/2019 following an order made on 03/11/2019
Jules D. published the 04/10/2019 following an order made on 26/09/2019
comme d habitude super
Stéphanie B. published the 11/08/2019 following an order made on 03/08/2019
Poivre non connu mais d’une saveur exceptionnelle
Madeleine V. published the 09/08/2019 following an order made on 01/08/2019