Wild Pepper, from Madagascar - Vanille Vanille
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Wild Pepper from Madagascar - Label

Wild Pepper from Madagascar (Voatsiperifery)

Piper Borbonese

Also Known as: Voatsiperifery, Bourbon Pepper, Tail Pepper, Treetop pepper

MG-WP0262

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Discover the magic of Malagsy Wild Pepper (or Voatsiperifery) which grows exclusively in the rainforests of Southeast Madagascar. Discovered by several renowned chefs and used as their secret ingredient, Madacascan Wild Pepper really can make a dish stand out.

We manually select only the finest red Wild Peppers (the red pepper variety is an indication of ripeness or maturity). Grind a little onto your dish and let the magic unfold!

What Does It Taste Like?

Extremely aromatic with a subtle, lingering heat. Aromas are earthy, floral, woody, citrus, peppery. The heat is pleasant, gentle, rich, and builds slowly.

How Is It Used?

Used as a direct substitute for Black Pepper and mostly as a final touch rather than during the cooking process.

  • Fantastic when added to rubs and marinades for meat, fish, and poultry.
  • Pairs beautifully with red wines.
  • Goes well with vegetables, salads, fresh cheese (especially white cheeses and goat cheese).
  • Sprinkling it on fruit (melons, strawberries, cherries, apples and pears) can really surprise and delight.
  • Some great chefs like to combine it with chocolate.

This rare and little known pepper is hand harvested only once a year and comes from the seed of fruit that only grows on young, recently grown shoots of the vine. The pepper must be hand-harvested via ladders that reach up to 20 meters into the rainforest's heights - giving it the nickname "pepper of the peaks."

Piperine; a compound found in wild pepper and other kind of peppercorns, has many pharmacological effects and several health benefits, especially against chronic diseases, such as reduction of insulin-resistance, anti-inflammatory effects, and improvement of hepatic steatosis.

Sources:

Piperine and its role in chronic diseases, Derosa G, Maffioli P, Sahebkar A, Adv ExpMed Biol, 2016. PMID: 27671817

  • Fantastic when added to rubs and marinades for meat, fish, and poultry.
  • Pairs beautifully with red wines.
  • Goes well with vegetables, salads, fresh cheese (especially white cheeses and goat cheese).
  • Sprinkling it on fruit (melons, strawberries, cherries, apples and pears) can really surprise and delight.
  • Some great chefs like to combine it with chocolate.

Used as a direct substitute for Black Pepper and mostly as a final touch rather than during the cooking process.

Popular Dishes:

  • Savory: Beef Carpaccio with Peppercorns Pepper.
  • Sweets: Chocolate mousse and Forest Pepper custard.

To enjoy your wild pepper for years, keep it dry in an airtight jar, and store it in a cool place away from heat and direct light.