Origin and quality of ground pepper from Madagascar
Madagascar ground black pepper comes from the fresh fruits of Piper nigrum, a climbing plant native to India and cultivated in the Sava region of Madagascar. This region, renowned for its tropical climate and fertile soils, offers ideal conditions for growing black pepper. Its strength and character are characterized by an initial sensation of sweetness, followed by warmth and spiciness that linger on the palate. This pepper goes perfectly with white meats and poultry. It makes a fine presence on grilled meats, red meats and salads. A finely ground pepper, extremely aromatic and fruity with lightly smoky notes.
A natural product
Savanil ground black pepper is organically and sustainably grown, without synthetic pesticides or herbicides. The fruit is hand-picked and then sun-dried for several days. A long, painstaking process that preserves all the flavours and nutrients of fresh black pepper. Madagascar ground black pepper is distinguished by its intense black color, fine, slightly granular texture and powerful, pungent fragrance. Its flavor is slightly spicy and aromatic, with notes of lemon and earth. Ground black pepper from Madagascar offers a unique flavour and aroma, both intense and delicate. Its flavor is slightly spicy and aromatic, with notes of lemon and earth. Its aroma is powerful and pungent, with warm, spicy notes. Ground black pepper is a versatile ingredient that can be used in both savory and sweet dishes.
Directions for use
Ground Madagascar black pepper should be stored in a cool, dry place, away from light. Ground black pepper is a powerful ingredient. It is therefore important to use it sparingly. Start by adding a pinch of ground black pepper to your dish and gradually increase according to your taste. You can use ground black pepper whole or mix it with other spices to create your own blends. Ground black pepper from Madagascar is rich in fiber, vitamins B and C, potassium and magnesium.
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