Malagasy East Coast Pepper

Origin: Madagascar (7g)
Picked by hand while still green on the east coast of Madagascar, these berries are then sorted and immersed in sea water, before drying in the open air.  With a slightly salty taste, this pepper can be used whole or ground in fish and shellfish terrines and mousses, marinated raw fish, scallop tartare or shrimps sautéed with salt and pepper.