Madagascar Black Pepper - Discover the Malagasy pepper at 550g per liter

"Madagascar black pepper is a piper nigrum. In Madagascar, you have black pepper production in the Tamatave region and voatsiperifery pepper which is the wild pepper of Madagascar."

My family business was founded in 2010 with only Madagascar vanilla fava. Little by little, I expanded my range of flavors with a collection of Madagascar spices. In addition to my range of vanilla fava and peppers, you will discover Madagascar cinnamon and Madagascar turmeric. I offer you on my site the 5 most beautiful spices of Madagascar and always at the best value for money.

Malagasy pepper has unique climatic conditions, the only place on earth where I find these conditions is in Kampot and in the state of Espirito Santo and Bahia in Brazil. Each peppercorn I select must have a weight of 550g per liter. But why? Quite simply because it is the best quality of pepper. This is called Astra quality in pepper exporting. Here, I will explain why Madagascar pepper is so unique, the colors of the berries, its drying, and its use.

Buying and Selling Madagascar Black Pepper in a jar, by the kilo and in a refillable pepper mill

On my online store, you will buy exceptional peppers, a whole black pepper, black grains with a beautiful wrinkled skin which is a sign of a pepper with manual sun-drying and not mechanical. Madagascar black pepper is for me the best pepper for everyday cooking. If you are looking to buy or sell the best pepper for everyday use, I recommend Madagascar pepper.

My shop will offer you black peppercorns at the best value for money. The price of Madagascar black pepper by the kilo is 29 euros. The perfect packaging for restaurateurs and chefs. But if you are a black pepper lover, the format is ideal but ideally to be consumed within 2 years after opening. We offer it at 16 euros per kilo with our 25kg bags, available by email. Also discover our range of refillable pepper mills, and our world pepper box.

What is Madagascar black pepper - Discover the history of a 19th-century pepper

In France, only the fruits of Piper nigrum, including Black Pepper, Green Pepper, Red Pepper, and White Pepper, can claim the appellation "pepper" without further specification. It's a 1945 ordinance. I explained this regulation, why Timut pepper cannot be called pepper.

Compared to Voatsiperifery Pepper, a wild variety with vines and a risky harvest as it can grow up to 25 meters high, because it is a pepper that grows at the top of the trees in tropical forests. Black Pepper is the easiest pepper to grow, ensuring more generous harvests than red or white pepper. With black peppercorns, you can have two harvests a year while white or red is one harvest a year. Read our article on: What is the difference between white pepper and black pepper?

You should know that pepper cultivation is in plantations with stakes 4 meters high at most, with manual harvesting and manual pepper drying. There are 3 types of pepper drying. Manual drying, you will have a pepper with a beautiful pericarp and a good pungency because it is in the pericarp that the bite and pungency of the pepper will be. Generally, it takes 7 to 8 days to dry the peppercorn. Semi-mechanical drying, here the pepper will have a manual and then mechanical drying. Mechanical drying is faster but you will quite simply remove its pericarp and you will have a bland, non-pungent pepper that is not very aromatic.

The pepper is graded, put into bags, and exported. Then, arriving in Europe, the pepper must be debacterized and packaged in France in our workshop. When we talk about the history of pepper, it should be known that the introduction of the pepper plant to Madagascar dates back to the early years of the 20th century, thanks to the efforts of Emile Prudhomme, a pioneer of colonial agronomy. Under his direction, pepper quickly became an emblematic crop of the island, contributing to its agricultural development.

Despite the difficulties encountered in the thirties, particularly with Muller's disease which affected pepper plantations, the successful introduction of a resistant variety, Belontoeng, ensured the sustainability of pepper cultivation in Madagascar. However, despite its exceptional quality, Madagascar Pepper often remains unknown on the international market, eclipsed by other more widely commercialized varieties. It is high time to recognize this culinary treasure at its true value. In Brazil, I discovered pepper plantations close to coffee plantations. It was truly in Bahia that I discovered the exact same plantations as in Madagascar.

What does Madagascar black pepper taste like

How to Use Madagascar Black Pepper in Your Creative Cooking

But how to properly use Madagascar black pepper? This is the question everyone asks. I would like to tell you, it must be ground at the last moment and especially ideally crushed for a unique culinary experience, with incredible freshness and pungency. It is a pepper that will pair very well with red meat, white meat, and especially fatty fish such as mackerel, sardines, anchovies, tuna, eel, and salmon.

It excels in sauces, especially tomato and brown sauces. I do not recommend it in white sauces because it will color the sauce. It turns out to be the star in vegetable-based dishes such as Swiss chard, red cabbage, lentils, chickpeas... It is also ideal for marinades and charcuterie, paired with fresh cheeses, and to enhance fruits in salads, compotes, in syrup or in jam: strawberries, cherries, figs, peaches, pineapples as well as in chocolate desserts: creams, mousses, fondants, cakes. To tell the truth, it is the best seller at Comptoir de Toamasina.

I offer you here, 8 recipes that I like to use with Malagasy pepper:

On my blog, you will discover unique recipes such as:

• Beef Carpaccio with Madagascar black pepper
• Savory cookies with olives, basil, and Malagasy black pepper
• Potato wedges with lime and Madagascar black pepper
• Vegetable gratin with Malagasy pepper

Why and how to roast Madagascar black pepper on video

On our blog we explained the Maillard reaction. And before each use, we advise you to carry out, as in the video, the roasting of the pepper for an explosion of flavors. Roasting black pepper is essential to intensify its flavors and aroma. In this video that I made, you will discover the traditional method of roasting black pepper used by chefs and cooking enthusiasts.

By heating the peppercorns to their core, we allow their flavors and aromatic power to blossom thanks to the Maillard reaction, responsible for browning and enhancing flavors. This technique is also appreciated for preparing cumin powder. The best method for roasting pepper is to heat a skillet over medium heat, adding oil if necessary to flavor meat. Once the pan is hot, the peppercorns are added, ensuring they do not touch, and are regularly stirred for uniform roasting. When the grains start popping like popcorn, after one to two minutes, they are removed and dried on a paper towel. Then, they can be crushed and added to the meat before serving. Roasting reveals the aromatic power of black pepper, while the oil absorbs its aromas during the infusion over medium or low heat. It is important to maintain a constant temperature throughout the pan during the roasting process.

How to store Madagascar black pepper

What is the best black pepper to replace Madagascar black pepper

You are out of Madagascar black pepper or you don't have any and you want to replace it, so I give you my top 5 best peppers to replace this jewel from Madagascar:

Discover our world, to experience the world of pepper differently and take flight with us in ranger mode across Brazil.