Green pepper from Madagascar

Madagascar Green Pepper — Fresh, Vegetal and Delicately Spicy

Our Madagascar green pepper (Piper nigrum) is harvested before full ripeness, giving it its characteristic green color and a distinctive aromatic profile: fresh, grassy and lightly spicy, ideal for cooks looking for a milder alternative to black pepper.

Aromatic Profile

Fresh, vegetal notes, a light acidity and moderate heat. Its profile evokes fresh-cut grass, herbs and floral notes. Much milder than black pepper, it adds freshness without overpowering delicate dishes.

Recommended Uses

Green pepper sauces (steak, duck breast, filet mignon); fish and seafood en papillote or steamed; fresh cheeses, terrines and fine cured meats; light marinades for poultry and vegetables. Add at the end of cooking to preserve its fresh aroma.

Storage

Store in an airtight jar, away from heat and light. Optimal shelf life: 12 to 24 months. Grind just before use to preserve its fresh aroma.

Why Choose My Spices Land?

My Spices Land imports directly from Madagascar, with no middlemen: unmatched freshness, full traceability, and fair prices for Malagasy producers.

• Direct producer trade: each batch selected at the source.
• Strict quality control: organoleptic and visual inspection on every reception.
• Airtight packaging: vacuum-sealed to guarantee freshness upon delivery.
• Fast delivery: shipped within 24–48h from France, tracking included.

Discover our full range of Madagascar spices and vanilla.

Frequently Asked Questions

What’s the difference from black pepper?
Green pepper is harvested before ripeness, giving it its color and a fresher, milder profile. Black pepper is the same berry, harvested later and dried — resulting in a warmer, woodier, more powerful profile.

Can it be used in a classic pepper sauce?
Absolutely. Green pepper sauce is a traditional recipe: sauté the whole or lightly crushed peppercorns with a shallot, deglaze with cognac and finish with crème fraîche.