Madagascar Black pepper
Ingredients: Madagascar Black Pepper
Woody, fruity flavor notes. Use to season poultry, veal, pork, and pasta.
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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.
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.