An exceptional semi-wild spice which will bring magic to any of your dish.
Cooking tips : It is the perfect spice to match with meat’s tastes (pork and lamb), fish, and gives an exceptionnal taste on foie gras. It is good as well to use to season salads and potatos. We don’t advice to strongly expose it to heat to avoid its delicate aromas to be replaced by a bitter taste.
Latin name : Piper borbonense Origin : East of Madagascar Ingredients : 100 % whole wild black voatsiperifery peppercorns Seasonality: September to December Storage: Away from light, heat and moisture.
Toast’ is oh so thin, light and crisp, but what makes it unique is that around 60 % of the cracker is composed of fruits, nuts and seeds. Making it oh so fruity, oh so nutty and oh so – well ‘seedy’! For Lush Creamy Cheeses such as Chaource, Brillat-Savarin, Brie de Meaux & Vacherin Mont D’Or.
Nutmeg is indigenous to the island of Banda in the Molucca archipelago. It was introduced in Sulawesi, Java and Sumatra, Malaysia on the island of Penang, in Bengal, the Caribbean and Brazil. Pierre Poivre planted it in Mauritius and at Reunion. Its smell is powerful, penetrating, hot, sweet and peppery with spikes of musk. When cooking, the peppery side develops.
Latin name : Myristica fragrans Origin : Madagascar Seasonality: November to January Ingredients : 100 % whole nutmeg Storage: Away from light, heat and moisture.
Black pepperfrom Madagascaris a concentratedspecieswith woodyand fruity notes.
Cooking tips : it is good when used in cooking for sauces, to season steak, and is recognized for its antiseptic, anti-inflamatory, expectorant.
Latin name : Piper nigrum L. Origin : East and North-West of Madagascar Seasonality: September to December Ingredients : 100 % whole black peppercorns Storage: Away from light, heat and moisture.
