This pepper is harvested green, and dried in the sun until it turns black.
Pepper is like the fruit of the vine, it draws its aromas from the soil that nourishes it. A pepper of origin comes from a region and its flavours are unique to that region.
"Passion Poivre" is the name under which Franck Deschamps likes to introduce himself: A former farmer with a passion for this spice, he has travelled for 10 years to meet pepper growers in India, Sri Lanka, Vietnam, Cambodia, Sumatra, Java...
Franck Deschamps is not only a passionate traveller in search of the best peppers; he is above all a committed man! In order to enable a small cooperative in Madagascar to build sustainable development around Voatsiperifery pepper, Franck Deschamps has begun work to raise awareness among pickers on good harvesting methods to preserve pepper vines*. By providing equipment for future harvests and offering the guarantee of a better price, Franck Deschamps practices a fair trade that we support at Maison Brémond 1830.
This wild pepper is a victim of its success and many poor harvesters in Madagascar uproot their trees, permanently eliminating forest renewal...
Tip: Pepper does not take kindly to being cooked, add it after or at the very end of cooking. We recommend grinding it at the last moment to make the most of its flavours and properties.
In the mouth: Fruity fragrance.
Food pairings: A favourite with red meat and vegetables
Ingredients: Pepper 100%.
Storage conditions: Keep dry.
Kg price: 300€00
Recipes made with black Kampot pepper: