• 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.

Choose your packaging :
  • 25g
  • 50g
  • 100g

In stock


Secure payment - 3D Secure payment-logos


Best Quality/Price Report From planting to your kitchen


Free delivery Shipping from only €4.99
Free DHL Delivery in Europe over 199€

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. »
Learn more

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.

1072 Items

Data sheet

A Must, Floral, Hint of Lemon
Sambava, Andapa, Vohémar, Antalaha
View the trust certificate
  • For further information on the nature of the review controls, as well as the possibility of contacting the author of the review please consult our CGU.
  • No inducements have been provided for these reviews
  • Reviews are published and kept for a period of five years
  • Reviews can not be modified: If a customer wishes to modify their review then they can do so by contacting Verified Reviews directly to remove the existing review and publish an amended one
  • The reasons for deletion of reviews are available here.

4.9 /5

Based on 175 customer reviews

  • 1
  • 2
  • 3
  • 4
  • 5
Sort reviews by :

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


Très bon

Loïc M. published the 28/05/2023 following an order made on 16/05/2023


Très bon poivre. Assez basique mais supérieur au poivre premier prix (de grande surface).

SYLVIE G. published the 26/05/2023 following an order made on 13/05/2023



Marie J. published the 17/02/2023 following an order made on 14/12/2022


Celui-là je l’aime beaucoup pour tout assaisonner parfait

Yoann L. published the 14/01/2023 following an order made on 19/12/2022



Jocelyne G. published the 14/01/2023 following an order made on 19/12/2022


Personnellement je préfère ce poivre au poivre rouge sauvage de Madagascar.

Fanny C. published the 03/01/2023 following an order made on 23/12/2022


Parfait comme toujours ! Le petit sms avec la photo des produits expédiés, au top, et la rapidité pour recevoir le colis ! Produits de très bonne qualité, merci

Adeviye A. published the 01/01/2023 following an order made on 16/12/2022


Très bien emballé. Très belle odeur.

Dominique S. published the 31/12/2022 following an order made on 09/12/2022


Marqué en goût et subtil en même temps

Frédéric R. published the 31/12/2022 following an order made on 07/12/2022


Très bon produit, une petite quantité suffit à parfumer un plat.



Filet mignon with vanilla
Filet mignon with vanilla Read the recipe
Easy homemade pesto
Easy homemade pesto Read the recipe
Barbecue marinade
Barbecue marinade Read the recipe
Sardine toast - Aperitif and starter
Sardine toast - Aperitif and starter Read the recipe