Origin: Madagascar Net volumes and weights: 20g / 0.70 oz €535/kg Ingredients: Piper nigrum Description: In the northeast of Madagascar, on the coast, lies Antalaha, a preserved bay renowned among surfers for its wild beauty. Not far from there, a tropical forest listed as a UNESCO World Heritage site is home to exceptional biodiversity and a terroir of rare richness. It is in this unique setting that Mrs. Fow Heng, a passionate small producer, has been cultivating pepper and vanilla in her orchard for over 20 years, assisted by a few gardeners. On this confidential plot, the pepper is produced in tiny quantities, making it a very rare spice, prized by connoisseurs. Harvested young, the peppercorns are immediately placed in brine to preserve their bright green color. They then undergo a traditional process that preserves and intensifies their fresh and vegetal aromas, unique in their kind. On the palate, the sensation is surprising, almost indescribable: a subtle balance between freshness, intensity, and elegance. A must-try whole, for an extraordinary sensory experience. Usage tips: We recommend enjoying this pepper whole without grinding. It works wonderfully as an appetizer on its own or accompanied by charcuterie or peanuts. It pairs well with seafood, for example in an octopus salad, with marinated shrimp, grilled fish, or raw in ceviche or tartare. It will enhance grilled or lacquered poultry, a beef tartare or carpaccio, and goes very well with raw vegetables, mixed salads, and green vegetables, especially fennel and asparagus. It pairs very well with terrines, pâtés, and wonderfully enhances a sauce.