Wild pepper from Madagascar, jute sack
€32,90
- Variety
- Piper borbonense (wild voatsiperifery pepper)
- Terroir
- Forests of Vangaindrano, south-eastern Madagascar
- Preparation
- Hand-picked on the vine, carefully dried, hand-sorted
- Aromatic notes
- Resinous and woody, floral touches, citrus and menthol nuances
- Best for
- Red and white meats, fish and seafood, grilled vegetables, sauces, salads, desserts
Wild-harvested in the forests of Madagascar, voatsiperifery stands out with its woody, floral and lightly mentholated notes. This 100 g or 250 g jute bag is the generous format for chefs, workshops and enthusiasts.
Size
250 g
Frequently added together
What our customers say
5.0Out of 5
1 verified review
Our peppers ship from France within 48 hours, tracked, in a resealable bag.
The price per gram drops from the next size up
What it is
Voatsiperifery is the fruit of Piper borbonense, a wild vine that climbs through the forests of Madagascar. It is not cultivated: we pick it by hand wherever it grows, in the forest. Its peppercorns are smaller than classic black pepper, with a fine tail, woody and resinous notes, a hint of citrus and menthol. Less pungent than black pepper, yet highly aromatic.
Origin
Our family harvests this wild pepper in the forests of Vangaindrano, in south-eastern Madagascar: picking is entirely done by hand, drying is carefully controlled, and the berries are sorted by hand. There is nobody between our forest and your kitchen.
All our peppercorns and spices come from Vangaindrano. Our vanilla comes from the SAVA region, in the north-east of the island: two terroirs, two harvests.
In the kitchen
Less pungent than black pepper, yet highly aromatic and long-lasting.
- Red and white meats: grind when plating, 2 to 3 turns per plate.
- Fish and seafood: add at the end of cooking to preserve the fresh notes.
- Grilled vegetables and sauces: 1/2 teaspoon of crushed pepper for 4 people.
- Salads and vinaigrettes: freshly ground pepper, with lemon or kaffir lime.
- Desserts: a pinch over dark chocolate, pineapple, mango or strawberries.
Pairs well with Bourbon vanilla, kaffir lime (combava) or ginger.
Storage
Store in a dry place, away from heat and light. Once opened, transfer the peppercorns to an airtight jar; for professional use, keep a small serving portion in a mill to limit oxidation.
Ingrédients
100 % Madagascar Voatsiperifery wild pepper (Piper borbonense).
Notes aromatiques
Conseils d'utilisation
Conditionnement
Jute bag 250 g
In the same collection
They say it better than we do
Customer reviews
5.0
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Rating: 5 out of 5 Verified purchase
Compare our peppers
Which one to choose
Every corn has its own character. Here are our peppers and berries side by side, with their taste, what they are best for, and their starting price.
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The product Madagascar Pink PeppercornsSchinus terebinthifoliusThe taste Sweet and fruity, slightly resinous, barely peppery finishWhat it is for Fish, poultry, grilled meats, creamy sauces, chocolate and red fruits
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The product Madagascar Black PepperPiper nigrum (black pepper)The taste Warm, woody, slightly resinousWhat it is for Red and white meats, fish, roasted vegetables, creamy sauces, vinaigrettes
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The product Black, Wild, White Pepper & Pink Peppercorn MixPiper borbonense, Piper nigrum, Schinus terebinthifoliusThe taste Woody, floral and fruity: citrusy wild pepper, pungent black pepper, round white pepper, fruity pink peppercornsWhat it is for Grilled or braised meats, fish, vegetables, homemade sauces, exotic dishes, desserts
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The product White PepperPiper nigrum (white pepper)The taste Soft, fresh and muskyWhat it is for Fish, shellfish, poultry, steamed vegetables, pale sauces
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The product Wild Madagascar PepperPiper borbonense (wild voatsiperifery pepper)The taste Woody and resinous, a hint of citrus and mentholWhat it is for Grilled meats, fish, vegetables, fine sauces, chocolate dessertsFrom €7,90You are looking at this one
What people ask us
The questions we get asked
The answers we give on the phone and at the market, written down once and for all.
1 Should pepper be ground at the last moment?
Yes. A whole corn keeps its aroma; once ground, it loses it within hours. Grind over the plate, as you serve. For a long cooking, add part of the pepper at the start and keep the rest for the end.
2 How much should I use?
Two or three turns of the mill per plate are enough to season without taking over. Wild pepper is more aromatic than hot, so you can be a little more generous. White pepper hits harder, go in small turns. Taste and adjust: you can always add more, never take it back.
3 How long does pepper keep?
As whole corns, in a closed container, away from light and heat, count on 18 to 24 months with no real loss. Old pepper does not become unsafe, it becomes dull. Avoid the clear mill left in the sun on the worktop.
4 Is the pink peppercorn a real pepper?
No. It is the fruit of Schinus terebinthifolius, a tree, not a pepper vine. It is used like a pepper for its sweet, fruity, resinous character, but botanically it is not one. That is why we say peppers and berries.
5 What is the difference between black, white and wild pepper?
Black pepper is picked ripe and dried whole: warm, woody, it is the everyday pepper. White pepper is the same corn with the skin removed: cleaner, straighter, it leaves no black specks in a white sauce. Wild voatsiperifery is picked from the vine in the forest: woody, resinous, minty, it is a finishing pepper.
6 Pouch, mill or jar: which one?
The mill for everyday use, ready on the table. The resealable kraft pouch to refill the mill: it is the lowest price per gram. The two go together, one mill then refills.
7 Is there anything else in the pouch?
No. Whole corns, hand-sorted, no additive, no colouring, no anti-caking agent. Nothing else.
8 Where exactly do your peppers come from?
From Vangaindrano, in the south-east of Madagascar, where our family grows, picks, dries and sorts. All our peppers and all our spices come from there. Our vanilla comes from the SAVA region, in the north-east of the island: two terroirs, two harvests.
9 When does my order ship?
From France, within 48 hours, tracked. In France, delivery is free from 30 euros.
Go further
Our in-depth articles about this product and its family.
- Peppers and berries from MadagascarQuick answer:Madagascar produces four complementary peppers, black, white, wild voatsiperifery, and pink berries, each with a distinct aromatic profile. Together,... Read
- Spice GlossaryQuick answer: this glossary gathers the essential terms for understanding vanilla, spices, peppers and salts. Handy for decoding a label,... Read
- Recipes & PairingsQuick answer:Madagascar spices and vanilla work as well in desserts as in savory dishes. This page gathers our best pairing... Read
Growers, not resellers
Our commitments
Our family grows and harvests
From picking or harvest through sorting, everything happens on our land, in Vangaindrano in southeastern Madagascar. There is no one between our land and your kitchen.
Nothing else in the bag
Whole peppercorns, hand sorted, with no additives or coloring. The kraft bag is resealable, the grinder refillable.
From the grower to your kitchen
Our boxes leave Madagascar weighed and numbered. From France, your order ships within 48 hours, tracked. Direct grower pricing, no middleman.
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