Pepper was originally an offering to the gods. Then it served as money (comparable to gold), ransom and even tax. It originates from the Ghats (mountain range) on the Malabar coast (West India). It was then used in other places like Asia, Madagascar and Brazil. Called "piper"; it is Pierre POIVRE, the governor of Mauritius who gave it his French name "poivre". Formely, everyone's wealth was measured by their stock of pepper. Penja pepper grows in the savanna. Currently, pepper is used as a last-minute condiment to invigorate the taste of food.
LET’S DIG IN
From the family of piperaceae (lianas, shrubs), its flowers are hermaphrodite and pollinated by rain. Its fruits form a cluster up to 15 centimeters long containing about forty berries. These pepper berries are of different colors depending on the degree of ripening (black, green, white, red). White pepper is a black pepper washed in salt water. Its gray and beige colors give it character. For all its flavors to emerge, the pepper must be grain and ground at the last moment. White pepper is the least pungent of all peppers, its full-bodied and persistent flavor will flavour your meals with amber and woody notes. It goes well with peppers mixtures, powders and aromatic herbs.
Its use is essential to enhance the food's taste: its discretion when used in white sauces, is ideal for meals containing beef, pigs, venison and fish.
It is an essencial spice in your kitchen and on your table.
WHAT OUR GRANDMOTHERS TOLD US
First of all, the piperine it contains is an alkaloid (pseudo-heat sensation). It has antioxidant properties. In addition, it is antibacterial. It protects the digestive system and works up an appetite. Finally, pepper is known for its aphrodisiac , toning and fortifying effects on the body. It is an anti-aging tonic.
ANECDOTE ...
It is extremely sought-after by birds hence its nickname, "birds' pepper" ....
Its use is diversified and unavoidable to bring out the food's flavors: it goes wonderfully with Indonesian and Moroccan dishes. It can be used on fruit desserts (pineapple, melon).
This pepper has notes of flower essence such as jasmine, rosewood, nutmeg, lemon, licorice and pepper. It becomes progressively aromatic and warm once in the mouth.
Of all the categories of peppers at different stages of ripening, this green pepper is the least pungent. Called fried green pepper, it is obtained thanks to an innovative process (injection of cottonseed oil and dehydration at low temperature) in order to preserve its organoleptic qualities (keeps its taste, odorous ...).
Your marinades or green pepper sauces will be extremely tasty.
The black pepper of the Sambirano Valley is one of a kind. This strain called S49, is a natural cross of muntok and pepper from Indonesia introduced after the disease of the 30s that decimated the original which was imported by Gustave Prudhomme during his trip to Java.
Its floral, fresh, citrus, wallflower and herbaceous notes give it a unique taste when it is produced and worked as it should on this exceptional terroir.
Its use is essential to give the food a little kick: from red meat to potatoes, vegetables to cheeses. This mixture goes well on chocolate desserts and on fruit preparations.
Une sélection premium de 3 poivres de Madagascar d'une qualité rare : poivre vert, poivre noir de la vallée du Sambirano et poivre sauvage des hauts plateaux.
