The green pepper “RAVENALA”
The green peppercorn from Madagascar, scientific name: “Pipper Negrum”, is from the family of piperaceae.
The green peppercorn is highly recommended in culinary preparation for its aroma, its flavors and its medicinal properties (therapeutic effects against rheumatism and digestion problems).
Green pepper is added to flavor poultry and meats. It is used in the preparation of sausages, salami and sauces. It stimulates the appetite, facilitates digestion and protects the liver. It can eventually relieve anxiety and depression.
The fresh green pepper is kept in a brine to keep its freshness, color and virtues.
The range of green pepper «RAVENALA»
Green pepper in 100g jar
Green pepper in tin can 800g jar
The production of Ravenala green peppercorn
The green peppercorn “Ravenala” comes from a plantation of Nosy Varika in the south-east of Madagascar.
MADSPICES, a company of the same group of RAVENALA AGRI-SPICES is in charge of the production of the green peppercorn in brine.
MADSPICES is a Malagasy company; Producer of Green Peppercorn and spices. Its products follow HACCP standards. The Green Peppercorn of MADSPICES is elected First World Quality during a tasting in Brussels, facing the major countries producing green pepper as Brazil, India, Indonesia, Vietnam.
Cultivated, cared for, harvested and processed under the professionalism of experienced workers and peasants, the green peppercorn produced by MADSPICES are then processed and boxed by RAVENALA AGRI-SPICES.
Site de production de MADSPICES à Nosy Varika
MADSPICES uses now high technology machines for sorting, selecting and calibrating grains :
Machines trieuses
Machines calibreuses
MADSPICES packs green peppers in bulk for export to international markets or for RAVENALA AGRI SPICES to some new packaging.
To date, RAVENALA AGRI SPICES is meticulously taking care of canning green peppercorns in brine in tin, and paste of green peppercorns in tin or in jars. That’s why the brand name: “Ravenala”.
Our green peppercorn can be kept in its brine for a long time, by adding the same quantity of salt and vinegar as green pepper removed after each use.
