Wild Pepper

Wild voatsiperifery pepper is a rare Madagascar spice, picked by hand in the forest rather than cultivated. This collection brings together twelve references around this one grain: pouches at a tiered price, refillable grinder, packs and a jute bag. Our guide to voatsiperifery covers the species and the terroir in detail.

A wild vine, picked by hand

Voatsiperifery is the fruit of Piper borbonense, a vine that climbs in the wild in the forests of Vangaindrano, in the southeast of Madagascar. Unlike black pepper or white pepper, it is not cultivated: our family picks it by hand where it grows, then dries and sorts it themselves. Our peppers and our spices all come from Vangaindrano; our vanilla, on the other hand, comes from the SAVA region: two terroirs, two harvests. This forest picking explains much of the price of wild pepper: fewer accessible grains than a plantation. Direct sale, no middleman, from our forest to your kitchen; our Madagascar peppers and berries collection also brings together black pepper, white pepper and pink peppercorns.

The tailed grain, an aromatic apart

To the eye, voatsiperifery is recognised by its thin tail, an extension of the grain that black pepper does not have; its grains are also smaller. On the palate, the profile is woody and resinous, with a hint of citrus and menthol, sometimes a floral or undergrowth touch depending on the batch. Less sharp than black pepper, it is above all aromatic: a finishing pepper, to be ground at the last moment.

Choosing your format

The resealable kraft pouch, from 50 g to 500 g, refills the 50 g refillable grinder. The packs combine pouches and grinder; the 100 g or 250 g jute bag is aimed at chefs and heavy use.

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In the kitchen: uses and pairings

Two to three turns of the grinder are enough per plate, as voatsiperifery's aromas evaporate quickly once ground ahead of time. In a marinade, allow one crushed teaspoon for 4 people; in gentle cooking, add the pepper at the end of preparation. It goes with grilled meat, fish and seafood, roasted vegetables and delicate sauces; a ground pinch also lifts dark chocolate. It pairs well with Bourbon vanilla, ginger or combava.

The blend of black pepper, white pepper, wild pepper and pink peppercorns also comes in a pouch, a grinder and a pack. A Camargue salt, flavoured with our Vangaindrano peppers and pink peppercorns, and a discovery pack pairing our peppers with Madagascar vanilla, round out our Madagascar spices.

Storage

Store in a dry place, away from heat and light: well resealed, wild pepper keeps for two years. Reseal the grinder well after each use to preserve its volatile aromas.

Frequently asked questions

What is wild voatsiperifery pepper?

Voatsiperifery is the fruit of Piper borbonense, a wild vine from the forests of Vangaindrano, in the southeast of Madagascar. It is not cultivated: we pick it by hand where it grows, then dry and sort it ourselves. Its grains, smaller than a classic black pepper, are recognised by their thin tail.

What is the price of Madagascar wild pepper?

The 50 g pouch starts at 7,90 €, with a tiered price up to the 500 g pouch. The 50 g refillable grinder is 9,90 €, and the jute bag runs from 14,00 € to 32,90 € depending on the format. We sell direct, with no middleman: our shop shows 5,0 out of 5 from 95 verified reviews.

Why is this pepper rarer than a cultivated pepper?

Because it is not cultivated: voatsiperifery grows on a wild vine, in the forest, and each grain is picked then sorted by hand. This harvest follows the rhythm of the forest, not that of a planted field, which makes it longer.

Which format should you choose to discover this pepper?

The 50 g pouch with the refillable grinder, at 15,90 €, is the simplest way to start. For a larger reserve, the packs of 2 or 3 pouches with grinder, and the 100 g or 250 g jute bag, suit heavy use.

How do you use wild pepper in cooking?

Grind it at the last moment, two to three turns per plate, as its aromas are volatile. In a marinade, allow one crushed teaspoon for 4 people. It goes with grilled meat, fish, roasted vegetables and delicate sauces, and a ground pinch also lifts dark chocolate.