Voatsiperifery black wild pepper from Madagascar
Powerful pepper with complex, woody and lemony aromas, reminiscent of Setchuan pepper and long pepper. In the kitchen? Its characteristic taste means that it takes away everything in its path! Magnificent with grilled red meats, shellfish (lobster, clams), fatty fish, duck (and foie gras!) a...
White Pepper from Madagascar
Obtained from plants of the Piperaceae family, pepper is a famous and tasty spice. Several berries of different species come from Southeast Asia. The color of the pepper depends on its stage of harvest and its type of preparation. In the case of white pepper, it is the ripe red berries that are p...
Whole Pili Pili pepper from Madagascar
Pili pili belongs to the Solanaceae family. It has an elongated green shape which turns red when ripe, its leaves are small and erect, and its flower is white. It is known by the scientific name “capsicum frutescens”. In Madagascar it is also called “pilo kely” (“little pili”). Pili pili is ...
Kampot black pepper with Cambodian salt
Kampot Pepper is renowned as one of the best peppers in the world . Its unique character has allowed it to integrate Protected Geographical Indication (PGI) products. This recognition is also a guarantee of quality because Kampot Pepper producers must comply with the rules of the appellation's...
Cambodian red long pepper
The Long Pepper, “Piper retrofactum”, is a flowering vine of the pepper family, native to Java, Indonesia which acclimatizes well in the Kampot terroir. The first reference to long pepper appeared in Indian textbooks of Ayurvedic medicine, where its medicinal and dietary benefits are described...
Pink berries from Madagascar
Pink Berries flavor terrines, fish sauces, chocolate mousses, red fruit salads... Pink berries go very well with veal, fish, on goat's or sheep's cheese. Add a few PINK BERRIES on a slice of foie gras, the visual effect and taste are guaranteed! Virtues of pink berries: Anti-inflammatory, a...
Cinnamon sticks from Madagascar
Originally from Ceylon, this spice is delicately fragrant and sweet. Today, it is grown in most hot and humid tropical regions. Cinnamon comes from a shrub in the laurel family and more precisely from the bark of its fine branches which, stripped of its outer covering, rolls up into pipes appro...
Cloves from Madagascar
They can be used stuck in an onion. you can use them to flavor broths, preserves, vinegars, marinades, poached meats, stews, but also cold meats (blood sausages, sausages, pâtés) and even desserts. Here are some good reasons, in addition to its taste properties, to buy cloves. Virtues ...
Madagascar Cardamom Seeds
Green cardamom, the queen of spices Green cardamom has a camphorous flavor and a slightly lemony freshness, resembling in some ways pine and eucalyptus sap. It is also one of the most expensive spices in the world after saffron and vanilla. Whole green pods will offer a more subtle and d...
