The word “pepper” derives from the sanskrit pippalī, meaning “berry”. Peppercorns are actually the fruits of a creeping vine that grows on trees and bushes, reaching heights of up to five meters. They are harvested before complete maturation, if the intention is to produce black pepper. The corns are immersed in boiling water for two minutes and left to macerate overnight. They are then dried in the sun, turning the pericarp black.
The selection of Sambava Épices is geared towards prized varieties found on the south- eastern coast of Madagascar. Sambava Épices go to great lengths to choose the best producers, and we impose specific quality standards. The corns are rich in essential oils and offer up intense aromatic notes. The selection process is carried out by hand to achieve the highest quality, with an eye to both the density and the colour. Whole pepper is preferred, since it has a high level of piperine, a molecule that gives pepper its piquancy.
It contains various aromatic elements such as limonene, which imbues it with a particular aroma; indeed, it can be distilled to produce a pleasant essential oil. Compare to the green, white and pink variants, the black contains a higher quantity of piperine, which endows it with a strong flavor. It has a beneficial effect on the digestion and the metabolism, but is not recommended for those who suffer from gastritis. In its crushed form, it is used to flavor salami, canned meat, sauces and liqueurs. It can also be ground and served on food.
Built on a site of alternating hills of valleys, with a warm temperate climate, Fianarantsoa is one of the most commercial cities of Madagascar and the trade constitutes a dominating activity, including agriculture.
We are offering a great range of spices in different packaging options for both the Retail and HoReCa segment. Let us know what product line you are interested in and our sales team will contact you immediately.