Picked manually before maturity on the east coast of Madagascar, the grain keeps its green color and fruity taste. Put in brine and dried, it becomes salty and crispy, losing some of its spiciness in the process.
To sprinkle in the last moment on a mousse of fish and shellfish, toasts of fresh cheese or butter, white rice, red meat or white cream. To offer also as it is in well-seasoned aperitif to surprise its guests. To integrate, ground with mortar or mill, stuffing, pâtés and marinades of poultry.