Green Pepper from the Gardens of Antalaha

Origin: Madagascar

Ingredients: Piper nigrum

Description:

On the northeast coast of Madagascar lies Antalaha, a preserved bay famed among surfers for its wild beauty. Not far from there, a tropical forest listed as a UNESCO World Heritage site shelters exceptional biodiversity and a terroir of rare richness.

It is in this unique setting that Mrs. Fow Heng works, a small passionate producer who has been cultivating pepper and vanilla in her orchard for more than 20 years, helped by a few gardeners. On this small, private plot, pepper is produced in minute quantities, making it an extremely rare spice prized by connoisseurs.

Harvested young, the peppercorns are immediately placed in brine to preserve their bright green color. They then undergo a traditional process that preserves and intensifies their fresh, vegetal aromas, unique in their kind.

On the palate, the sensation is surprising, almost indescribable: a subtle balance of freshness, intensity and elegance. Best discovered whole, for an extraordinary sensory experience.

Usage advice:

We recommend enjoying this pepper whole without passing it through a grinder.

It is wonderful as an appetizer on a toast with fresh cheese, aioli, raw vegetables or homemade chips.

It pairs well with seafood, for example in an octopus salad, with marinated shrimp, grilled fish, or raw in ceviche or tartare.

It will elevate grilled or lacquered duck, a tartare or carpaccio, and goes very well with raw vegetables, composed salads and cooked vegetables.

It pairs nicely with terrines and pâtés and wonderfully enhances a sauce.