Origin and quality of Madagascar pink pepper
Madagascar pink pepper, also known as “pink berries”, comes from a climbing shrub native to South America. Introduced to Madagascar by French settlers, it has acclimatized perfectly to the Sambava region, renowned for its tropical climate and fertile soils. Hand-picked and sun-dried, our Madagascar pink berries are of exceptional quality. They are distinguished by their bright red color, slightly granular texture and fresh, slightly lemony fragrance. Madagascar pink pepper has a mild, slightly sweet flavour, with subtle notes of black pepper and lime. Its aroma is delicate and refined, with hints of pine and wildflowers.
Culinary use and benefits
Madagascar pink pepper is a versatile ingredient that can be used in both sweet and savory dishes. Delicious with white meats, fish, salads and desserts. It can also be used to enhance sauces, vinaigrettes and marinades. Madagascar pink pepper is rich in antioxidants that protect cells against free radicals and help prevent premature aging and certain chronic diseases. It is also known for its digestive and diuretic properties.
Preserving the pili pili pepper
To preserve its full flavor and aroma, Madagascar pink peppercorns should be stored in a cool, dry, dark place. Madagascar pink pepper is a powerful pepper. It is therefore important to use it sparingly. Start by adding a small amount and gradually increase according to your taste. Dosage depends on your sensitivity to spiciness. For a spicy but bearable flavor, start by adding a pinch of pink peppercorns to your dish. You can then increase the quantity according to your preferences. Madagascar pink pepper is a spice rich in fiber, vitamins C and A, and potassium. Madagascar pink pepper is not recommended for pregnant and breast-feeding women. It is also contraindicated in cases of gastric ulcer or allergy to pepper.
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