These salty peppers originate from the coast of Madagascar. They are hand-picked when the peppers are not yet ripe, between February and May. All the production stages are carried out by the hands of local villagers in Madagascar. These green peppers are different from other freeze-dried green peppers because they are deliciously crunchy, spicy and very salty. They can be used in a pepper grinder or crushed using a pestle. Season the dishes with these peppers before serving.
Growing Madagascar peppers:
The cultivation of pepper in Madagascar was started in the early 20th century by the Frenchman Émile Prudhomme after a mission to the island of Java. He was Director of the National Institute of Colonial Agronomy and wrote in an 1899 report on agriculture: ‘No serious attempts have been made so far to cultivate pepper in Madagascar, but there is every reason to believe that the pepper vine will flourish on the eastern part of the coast. Pepper was first cultivated in Nossi-Be and later spread to Sambirano.
Ingredients
Green pepper, salt, citric acid.
Country of origin
Madagascar
Storage conditions
Store in a dry and cool place.
Vilma –
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