Whole Black Pepper Single Origin Madagascar Peppercorn

Madagascar Black Pepper

Origin: East Coast of Madagascar (Mahanoro & Nosy Varika districts)

Grown along Madagascar's fertile east coast, this black pepper is harvested twice a year at peak maturity, when the berries reach full cluster ripeness. After hand-harvesting, the peppercorns are sun-dried over several days — a slow process that develops their signature deep black color and concentrates the natural piperine that gives the pepper its heat and aromatic complexity. Each batch is then carefully sorted and graded to ensure consistent size and quality.

The result is a heavy, dense peppercorn with a bold, pungent bite and a warm, slightly sweet undertone characteristic of Madagascar-grown pepper — a favorite among chefs for finishing grilled meats, seasoning fresh cheeses, and rounding out rich sauces.

Specifications

Moisture Content: < 10%

High density 500–550 g/liter (USD 8/kg)

Low density: < 500 g/liter (USD 7/kg)

Piperine Content: 6–7%

Peppercorn Size: 3–5 mm (Heavy)

Culinary Uses

Grilled red meats · Fresh cheeses · Baked potatoes · Wine sauces · Dark chocolate desserts

Packaging & Export

Available as whole peppercorns or ground black pepper, packed in jute bags (25 kg or 30 kg for select European destinations; 50 kg for other markets) to preserve freshness and meet transport requirements. Goods are delivered FOB at the port of shipment, with full export documentation included.