White peppercorns

Madagascar white pepper is harvested by hand, grain by grain, with a wild and slightly spicy flavour. Invisible in sauces, it is perfect in béchamel, white sauces, cheese-based sauces. Also ideal for enhancing a fish fillet. White pepper is obtained from the same fruit as black pepper but, unlike the latter, it is harvested when ripe, dried and then immersed in cold water for 48 hours. Madagascar white pepper has digestive and diuretic properties. Slightly spicy, it is ideal for first courses with white or fish-based sauces. Freshly grind the grains for the best flavor.