Green pepper from the coast

The green pepper from the coast is harvested by hand, selected and immersed in salted water (once it was sea water) and is then dried in the sun. The immersion in salt water makes it a naturally salty and very tasty pepper, while the drying gives it its typical and unique crunch. Pepper from the coast of Madagascar has a sweet, delicate taste that lingers in the mouth, to be used as excellent quality green pepper, whole or ground, or in preparations based on fish and shellfish. Perfect on a fish and shellfish-based preparation, on tartare or just sautéed prawns.