Black pepper in grains

The whole Madagascar black pepper berries are harvested by hand before ripening, they are immersed in boiling water, macerated for one night and finally dried in the sun. Madagascar black pepper has an intense flavor which makes it perfect for flavoring meat, cold cuts, sauces. On long lianas on the eastern coast of Madagascar, small white flowers bloom twice a year. Harvested before ripening, the berries are immersed in boiling water, macerated and dried in the sun. Malagasy black pepper has a high quantity of piperine, an intense aroma, ideal for flavoring meat, cured meats, sauces but also liqueurs. For best results, the grains should be freshly ground.