Our Products

Pink Peppercorn

Botanical name: Schinus Terebinthifolius

Our pink peppercorn plantation is in the Bongolava region, 300km from Antananarivo towards the southwest.

The grade 1 and 2 pink peppercorns are used directly in various dishes such as foie gras, shrimps, lobster, fishes, steak, cream sauce and even with desserts such as ice cream.

The grade 3 pink peppercorns are normally used to make extract, oleoresin or essential oils — well known for its ability to support a healthy metabolism and immune system when taken internally. Some flavour manufacturers also use pink peppercorn extract to make syrup or as a natural flavour enhancer for finished food products.

    1. Harvesting (2 to 3 years after plantation).

    2. Sun drying

    3. Sorting

    4. Heat treatment

    5. Re-sorting

    6. Packing

    7. Fumigation by freezing (-18 degree celcius during 5 days)

    8. Sealing the packing

    9. Export

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    All values given are average values and partly subject to the usual fluctuations in natural products. These do not have the meaning of assured properties.

    They are non binding and do not form the basis for warranty or product liability claims.