Black pepper ‘Nigrum’ (grain)

‘ Piper nigrum ‘

Category:

 

BLACK PEPPER HEAVY GRAIN

Origin : Madagascar

100% Natural product

 

BOTANICAL NOTES

It is a Frenchman, Emile Prud’homme who introduced pepper at the beginning of the 20th century. He was Director in charge of the National Institute of Colonial Agronomy and his mission was to plant coffee, tobacco and pepper crops on the island. It was on the Nosy.B Island (north-west) that it was introduced, then in the Sambirano. It is currently grown on the southeast coast of the main island.

In Late 30s, a disease (Muller’s disease) attacked pepper plants in Madagascar. More resistant varieties had to be introduced, like that of ‘Belontoeng’, originating from Lampung (Indonesia). The pepper is called ‘Dipoivatra’ in the Malagasy language. Pepper is harvested twice a year, May / July and October / November.

A green harvested pepper that, under the action of the sun and the fermentation process, causes the grains to change colour (black) and flavour.

 

AROMATIC NOTES

Its aromatic borrowings are floral, fruity, vegetal and woody.

The most piquant pepper in the mouth for the most seasoned palates.

 

PROPERTIES

Its properties are: digestive, aphrodisiac, antidepressant, antibacterial, anti-inflammatory, anti-oxidant, diuretic, detoxifying and sanitizing.

 

USES

This pepper goes well with grilled meats, white meats, poultry, gratins, pasta and salads.

 

CONDITIONING

Food bag.

Packing box (Logistic protection & freight).

 

 

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