Where to use Voatsiperifery black pepper
Explore its fresh woody flavours
Chocolate and Voatsiperifery pepper go hand in hand to enchant every palate. It is deliciously decadent in creamy chocolate sauces or add it to a gooey chocolate cake to tingle your guests’ tastebuds!
But chocolate is not the only companion for Voatsiperifery pepper! Use it in your savoury recipes, with meat, fish or shellfish, to add fresh and spicy notes. Be careful not to leave it infuse too long to avoid it becoming too bitter.
How to get the best from Voastiperifery black pepper
Our recipe ideas for Voastiperifery black pepper:
· Chocolate mousse with Voastiperifery black pepper: crack the pepper and sprinkle over your chocolate mousse just before serving;
· Chocolate macarons with Voastiperifery pepper: add 2 pinches of Voatsiperifery pepper to the ganache filling, this extraordinary pepper will sublime your macarons;
· Duck breast, fresh mango and Voastiperifery black pepper: sprinkle two pinches of Voastiperifery black pepper over your cooked duck breasts just before serving;
· Seared scallops with citrus butter: sprinkle a few pinches in the butter, then melt the butter over a low heat. Pour this infused butter over your scallops;
· Peppered tuna steak with Voatsiperifery pepper: dip your tuna steaks in ground Voatsiperifery pepper before searing on a hot pan;
· Pepper seasoned strawberries: sprinkle a pinch of Voatsiperifery pepper over your strawberries and enjoy;
Trout rillettes with Voatsiperifery pepper
For the rillettes:
300g fresh trout;
150g smoked trout;
50g cream cheese;
juice of 1 lemon;
1handful of fresh dill
2 tablespoons olive oil;
10 Voatsiperifery peppercorns.
For the stock:
1 handful of fresh coriander;
1 bouquet garni;
20cl dry white wine;
1.5 glasses water;
1 teaspoon Voastiperifery black pepper
Start by making the stock, peel and chop the carrots, and the onion and add the cloves. Put the carrots, onion, water, dry white wine and bouquet garni in a saucepan and leave to simmer. Once the carrots are cooked, remove from the heat and add the coriander and the fresh trout then cover and leave to simmer for another 15 minutes.
In a bowl, crumble the fillets of cooked fresh trout with two tablespoons of stock and add the smoked trout in pieces. Add the butter, cream cheese, lemon juice, olive oil, the chopped dill and the ground Voastiperifery black pepper.
Mix thoroughly and serve on slices of toast or blinis for delicious canapés or as a starter.
The fresh and surprising aromas of Voastiperifery black pepper
The aromas of Voatsiperifery pepper are spicier and stronger than Piper nigrum. Its fresh aromas and its floral woody and citrus notes are truly outstanding. It releases sharp acidic notes with hints of menthol.
The fresh woody aromas of Voastiperifery black pepper are the perfect match for all your chocolate recipes.
Voatsiperifery pepper, is also called “Madagascar wild pepper”
Botanical properties of Madagascar wild pepper
Pepper is defined in botanical terms as the fruit of a creeper from the Piper genus, and the Piperace family. Voatsiperifery is the fruit of the Piper Borbonense vine. Voatsiperifery grows in the wild in the tropical forests of South-East Madagascar. Its name comes from "voa" which means fruit and "tsiperifery" which is the name of the plant in Malagasy.
Harvesting is dangerous making this rare pepper even more precious
This very rare pepper is harvested between October and December, by the Malagasy villagers. The harvest is a perilous task as the creeper grows up to 10 metres high and the fruit only grows at the very top. 5kg of fresh peppercorns are needed for 1kg of dried pepper.
Where does Voatsiperifery pepper come from?
Voatsiperifery pepper is a wild well-preserved treasure from Madagascar
The island of Madagascar, off the coast of Mozambique, has a tropical climate which favours the growth of a wide variety of fruit, vegetables and spices. These include pink peppercorns, world-famous vanilla and wild Voatsiperifery pepper. You need to head off deep into the tropical forests far from the towns to discover where it grows.
Picked by hand with age-old expertise, fully respectful of biodiversity
This rare pepper is harvested by local villagers. They alone are skilled enough to climb to the very top of the creepers to pick the pepper. It’s a dangerous task as the creepers can grow up to 10 metres high where the pepper thrives in full sunlight at the very top of the trees.
During the harvest, neither the tree nor the creeper are cut, to protect the sustainability of this rare pepper. The peppercorns need to be left out to dry for several days, and are then sorted meticulously by hand before this wild pepper can be exported.
|Genus and botanical species||Piper borbonense|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|