Find Verified Sannam Red Chilli Suppliers, Manufacturers and Wholesalers

Madagascar Black Pepper
Origin: East Coast of Madagascar (Mahanoro & Nosy Varika districts)
Grown along Madagascar's fertile east coast, this black pepper is harvested twice a year at peak maturity, when the berries reach full cluster ripeness. After hand-harvesting, the peppercorns are sun-dried over several days, a slow process that develops their signature deep black color and concentrates the natural piperine that gives the pepper its heat and aromatic complexity. Each batch is then carefully sorted and graded to ensure consistent size and quality.
The result is a heavy, dense peppercorn with a bold, pungent bite and a warm, slightly sweet undertone characteristic of Madagascar-grown pepper, a favorite among chefs for finishing grilled meats, seasoning fresh cheeses, and rounding out rich sauces.
Specifications
Moisture Content: less than 10%
High density 500-550 g/liter (USD 8/kg)
Low density: less than 500 g/liter (USD 7/kg)
Piperine Content: 6-7%
Peppercorn Size: 3-5 mm (Heavy)

Culinary Uses: Grilled red meats, Fresh cheeses, Baked potatoes, Wine sauces, Dark chocolate desserts

Packaging & Export:
Available as whole peppercorns or ground black pepper, packed in jute bags (25 kg or 30 kg for select European destinations; 50 kg for other markets) to preserve freshness and meet transport requirements. Goods are delivered FOB at the port of shipment, with full export documentation included.

Phytosanitary certificate and certificate of origin provided on a per-shipment basis. Price negotiable for high volume inquiries.

Vanilla planifolia sourced from our cooperative of smallholder farms in Madagascar's SAVA region, the heartland of Bourbon vanilla cultivation. Our vanilla is ethically grown, single origin, and fully traceable from facility to fokontany (village). Cured using traditional methods perfected over generations. Prized worldwide as the benchmark for vanilla quality and flavor. Each batch lab-tested for vanillin content, moisture, and purity by COFRAC-accredited, ISO 17025 laboratory before export. Phytosanitary certificate included with each package.

Grade A Gourmet Black/TKâ??
Length: 14-16cm, 17-20cm
Moisture content: ~33â??36%
Appearance: Deep brown to black color, plump, glossy, supple; no splits or blemishes
Vanillin content: â?¥1.8%
Aroma/Flavor: Rich, creamy, deeply sweet; woody and chocolate undertones

Grade B US Redâ??
Length: 12cm+
Moisture content: ~16â??24%
Appearance: Reddish brown, glossy, split and unsplit, some imperfections
Vanillin content: >1.4%
Aroma/Flavor: Cream, caramel, butter, dried cherry, warm chocolate undertones

Grade B EU Red/Vanille Rougeâ??
Length: 12cm+
Moisture content: ~24â??28%
Characteristics: Reddish brown, glossy, flexible, split and unsplit, some imperfections
Vanillin content: >1.4%
Aroma/Flavor: Cream, caramel, butter, dried cherry, warm chocolate undertones

Grade C/Extraction Grade Cutsâ??
Moisture content: 14 to 24%
Vanillin content: 0.8% to 1.2%
Appearance: Short pods. They may be broken or limp.
Color: Dark brown or reddish

Vanilla Powderâ??
Moisture content: 7â??15% (8â??13% recommended, customizable to order)
Vanillin content: >1%
Mesh size: 250â??500 µm (fine powder)
Appearance: Uniform dark brown powder
Aroma: Rich, intense natural vanilla
Packaging: Food-grade multilayer aluminum or vacuum-sealed bags, hermetically sealed

Uses:
Fine gastronomy, gourmet pastry, and artisan baking
Premium ice cream production
Vanilla extract and paste manufacturing
High-end confectionery and chocolates
Perfumery, cosmetic, and specialty flavor houses

Packaging:
Standard cartons (48 x 38.5 x 32 cm); bundles tied with string and/or raffia and wrapped in waxed paper; vacuum sealed

Handling & Storage:
Store in an airtight container away from light and heat. Lasts up to 24 months properly stored, retains peak moisture and aroma for 12â??18 months. Beans may develop natural vanillin frost (fine white crystals) over time, a mark of high vanillin concentration.