Black peppercornsBack
Aromatically, smoky notes are subtle, followed by fragrances of tobacco leaves, then finally accents of acid green fruits and resin.
Our Madagascar black pepper (Piper nigrum) is cultivated in the region of Tamatave, island eastern part.
At harvest time, it is hand-picked, grain after grain.
After having undergone a first washing with pure water to rid it of foreign bodies, it is carefully sorted by hand into three categories (large-medium-small).
It is then lightly smoked with rosewood.
Aromatically, smoky notes are subtle, followed by fragrances of tobacco leaves, then finally accents of acid green fruits and resin. Rich in essences and very resinous, this black pepper, once ground, reveals aromas of citrus and menthol.
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