Where to use Voatsiperifery black pepper
Explore its fresh
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
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
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
For the rillettes:
300g fresh trout;
150g smoked trout;
50g cream cheese;
juice of 1 lemon;
1handful of fresh dill
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.
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”
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.
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.
does Voatsiperifery pepper come from?
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
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.