Madagascar Striped Black Pepper

Madagascar Striped Black Pepper:

Madagascar striped black pepper is a unique pepper grown in specific regions of the island, particularly in the steep areas of the north-east of the island. What sets it apart from many other black peppers is its outward appearance, with fine striations on each grain, due to its traditional harvesting and drying process. Its flavours are milder than those of more common peppers, with delicately woody, floral aromas and subtle spicy notes.

Compared with Sarawak or Malabar peppercorns, Madagascar striated black pepper has a finer texture and releases a gradual heat, making it particularly suited to dishes that call for a touch of subtlety without a dominant spiciness. It is ideal for flavouring delicate dishes such as grilled fish, roasted vegetables or even desserts such as a chocolate tart. Traditionally used in Madagascan cuisine, it goes wonderfully well with recipes such as ‘ravitoto’ (a dish of pork and manioc leaves) or simply to season steaks.

Its balanced flavour and complex aromas make it unique among other black peppers, especially when freshly ground, releasing all its aromatic richness.