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, blond tobacco and tea flower.
Pairings in the kitchen: White and red meats, fatty fish, vegetables, legumes, fruit and chocolate desserts.
Packaging : 40g 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!
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 that 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 makes it possible to carry out 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.
The drying process will also allow it 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 warm sensation you feel after consuming pepper.
At the origins of Nosy Be black pepper, there is 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).
Like all black peppers "pipper nigrum", Nosy Be pepper has medicinal properties. It acts among others on :
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 power, it is at first soft in the mouth, then, crescendo, it will come to reveal its warmth and spiciness.
Are you receiving 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 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".
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.
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 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 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.
A fruity and greedy dessert that seduces for its comforting flavours and its sweet-salty inspirations. Here the plantains are cut into slices before being arranged in a dish. Sprinkle them with coconut milk and pepper 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.
Stéphanie B. published the 12/06/2020 following an order made on 31/05/2020
Toujours aussi top
KARINE G. published the 22/05/2020 following an order made on 10/05/2020
parfum surprenant de fumée et de pin
Joelle F. published the 22/05/2020 following an order made on 08/05/2020
Le classique version VIP. Le goût du poivre auquel nous sommes habitués la saveur majorée et la finesse pour se régaler.
Miguel D. published the 21/05/2020 following an order made on 01/05/2020
Laurene R. published the 15/05/2020 following an order made on 02/05/2020
Poivre avec un goût prononcé ideal pour la consommation de tout les jours
Jean-Marie L. published the 05/05/2020 following an order made on 23/04/2020
Très bien je recommande
Gundega K. published the 02/05/2020 following an order made on 21/04/2020
Stephanie J. published the 02/05/2020 following an order made on 17/04/2020
Poivre de très bonne qualité, parfumé, ideal pour la cuisine du quotidien . Emballage tres soigné
Amandine L. published the 24/04/2020 following an order made on 13/04/2020
Poivre qui a du goût mais assez classique, peut être utilisé dans beaucoup de plats. Correspond à la description.