Épices Rœllinger Pepper<Madagascar Black pepper

This black pepper, grown in the southeast region of Madagascar Island, is harvested when fully ripe. The peppercorns are then blanched for a few seconds before being allowed to dry in the sun on large raffia rings.

There, the pepper develops woody, fruity flavor notes. I love the volume it adds to meat dishes. It’s perfect for poultry, veal, and pork, as well as pasta.