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Madagascar Black pepper

Madagascar Black pepper
Ingredients: Madagascar Black Pepper
Woody, fruity flavor notes. Use to season poultry, veal, pork, and pasta.
€6.90 40 g
  • Allergens Absent, except for cross-contamination.
    May contain traces of sesame, celery, mustard, soy.
  • Origin Madagascar
  • Storage / Use In a cool, dark, dry place
€172.50 / kg

Olivier Rœllinger's words

This black pepper, grown in the southeast region of Madagascar Island, is harvested when fully ripe. The peppercorns are then blanched for a few seconds before being allowed to dry in the sun on large raffia rings.

There, the pepper develops woody, fruity flavor notes. I love the volume it adds to meat dishes. It's perfect for poultry, veal, and pork, as well as pasta.