Pepper SIKARA MADAGASCAR ZANZIBAR 10 g, Peugeot

Product detailed description

White Sikara pepper from Madagascar

Origin and history

Green pepper cultivation is more typical of Madagascar. When growing white pepper, it is necessary to let the pepper ripen in order to get large peppercorns. Gérard Vives has established a system of collecting the best grains in various places, which are then soaked in fresh water, washed, dried in the sun and finally carefully sorted. This process produces a rare and exceptional white pepper.

Tips and use in gastronomy

It is suitable for clams, oysters, white meat, poultry, white fish, pork and veal and white sauces. Excellent flavouring for pasta, rice, steamed vegetables, grilled vegetables, squash, pumpkin, mushrooms, asparagus, scarlet or regular beans, tomatoes and salads. We also recommend using it on desserts containing oranges and pears.

About the taste

White Sikara pepper has a very fresh, vegetable
and floral taste with a dominant menthol tone,
and also hints of anise, lemon and eucalyptus

Pepper grinding

The grinding is primarily used to release the full flavour of the pepper. The aromatic molecules are in the core of the peppercorn and the hot ones are mainly on the outside. Therefore, for more pungency, use a fine grind, and for maximum flavour, choose a coarser grind, which will perfectly release the essence of the grain. The pepper must be ground only at the last moment! Strong moments are fleeting ... If you want to enjoy the pepper at its best, do not cook it with the dish for a long time, it will lose its strength.