The black pepper from Madagascar is harvested from November to March and is dried outside in the shade. The pepper plant bears 3 types of peppers. The green pepper is an immature fruit which is quickly put in brine to preserve its softness, the black pepper is a whole mature fruit dried with its pulp, and white pepper is black pepper where the pulp has been taken off after retting. The black pepper is characterized by very small peppercorns which are very dark and creased. It has very aromatic overtones.