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|Piper nigrum, black pepper
|15m long,5mm in diameter
|Black pepper, white pepper, green pepper.
|Once a year, around August
|Storage and packing
|Double layered/jute bags, store in cool, dry place, 5-25 degrees Celsius
|Open sided containers, controlled temperature and humidity levels
Cultivation of Madagascar pepper was first introduced by a Frenchman called Emile Prudhomme. It was first introduced to the Nossi-be region and later spread to Sambirano and eventually to other parts of the island, especially the east coast, which is now the biggest supplier of pepper in the country.
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Madagascar pepper is a dry unripe fruit borne from the plant called Piper Nigrum. It has an overpowering smell and a hot taste. It is mainly used as a spice in various cuisines. They are very low in calories, making them rich in nutrition.
Pepper is also known for its medicinal qualities. It is a known anti-depressant and is also known for its antibacterial qualities, which help in fighting diseases and infections. Pepper is also rich in folic acid, potassium, vitamin A and C and fiber. Pepper is known scientifically as Piper Nigrum. Other people also refer to it as black pepper.
Pepper is a climbing plant that grows by climbing on tall trees, just like the name suggests. It grows up to 15m long. Fresh and fully mature pepper has a diameter of about 5mm and is usually dark red with one seed just like all other drupes.
There are three main types of pepper grown in Madagascar.
- Black pepper: This is picked before the fruit ripens and is usually still green. The seeds are sun-dried till they become brown, after which they are ground.
- Green pepper: this kind is mild in taste compared to the other types of pepper. It is picked just before it becomes ripe but is not dried but instead consumed as a fresh product.
- White pepper: this is selected when it is fully mature. The berries are usually red at this point. The fruit is then washed and peeled, making it mild as well since the outer peel containing most of the spices is removed.
Other types of pepper are also finding their way into the market, mostly through trade.
Madagascar pepper is harvested only once a year. The first berries are usually harvested around August. The time of harvest and processing methods influence the color and how spicy the pepper will be.
Pepper should be stored in double-layered bags or jute bags. These bags, however, are prone to mechanical damage and are therefore hand packed to avoid tear. It is stored in a cool, dry place in temperatures between 5 and 25 degrees Celsius.
Madagascar pepper is transported in well-ventilated transport containers. There are three types of containers used to ship this product.
This is where the best of Madagascar pepper meets the world. Enjoy the buying experience!
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