Voatsiperifery is the connoisseur’s pepper. A wild vine that climbs through the humid forests of Madagascar, producing small tailed berries with a unique aromatic profile: woody, minty, citrus, floral. Packaged in a refillable 50g grinder · grinding it fresh changes everything.

Wild Madagascar Pepper, Grinder (50g)

Name: Wild Madagascar Pepper, Grinder (50g)
Brand: Vanille Désiré
SKU: 10129179181323
Price: 9.9 EUR
Availability: InStock
Rating: 5.0 (3 reviews)

€9,90

5.0/5 · 3 reviews

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: Woody, floral and mentholated
Best for: Grilled meats, fish and seafood, roasted vegetables, fine sauces, desserts

Wild voatsiperifery pepper, hand-picked in the forests of Madagascar, is best enjoyed freshly ground. This airtight, refillable 50 g mill releases its woody, floral, menthol perfume with every turn.

Frequently added together

Add to my order Added to my order Madagascar Pink Peppercorns (30g to 500g) + €3,90

What our customers say

5.0Out of 5 3 verified reviews

Delicious et très bonne saveur

Anonyme Verified purchase

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

Two to three turns of the mill are enough: voatsiperifery's aromas are volatile, and it quickly loses its perfume once ground ahead of time.

When plating: 2 to 3 turns of the mill per plate for a very fresh nose.
Gentle cooking: add at the end of cooking to preserve the volatile notes.
Marinades and sauces: 1/2 teaspoon of crushed pepper for 4 people.
Desserts: a ground pinch over ganaches, roasted fruit or pineapple.

Pairs well with Bourbon vanilla, kaffir lime (combava) or ginger. The mill refills with our 50 g pouches of whole peppercorns.

Storage

Store in a dry place, away from heat and light. Close the mill tightly after use to preserve the aromas.

Ingrédients

100 % Madagascar Voatsiperifery wild pepper (Piper borbonense).

Notes aromatiques

On the nose when ground: warm woody notes, citrus (lime, bergamot), a characteristic minty note, and a slightly camphorous floral base. On the palate, the attack is round, not aggressive at all, then the heat rises gently · a long heat, not a burning one. The finish reveals notes of dried fruit and pine. Compared to a Tellicherry black pepper, Voatsiperifery is more complex, more fragrant, less hot · it is a pepper "to taste", not just to dose.

Conseils d'utilisation

On red meat (rib of beef, duck breast) : 4 to 6 turns of the mill after cooking, never before · heat destroys its volatile notes.
On raw fish or a tartare : 2 to 3 turns of the mill, just before serving. The pepper's citrus notes play off the fish.
In a hot chocolate or a dark chocolate mousse : 2 turns for 4 people. The mentholated note brings out the cocoa.
On strawberries or an exotic fruit salad : 1 turn is enough. The pepper amplifies the sweetness and adds an unexpected aromatic dimension.
In a cocktail (Old Fashioned, Negroni) : 1 crushed berry in the glass, finished with the mill.

Golden rule: always grind at the last minute. Voatsiperifery pepper ground in advance loses 60% of its aromatic intensity within 24 hours.

Conditionnement

Refillable grinder

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.

The product Madagascar Pink PeppercornsSchinus terebinthifolius2 formats

The taste Sweet and fruity, slightly resinous, barely peppery finish

What it is for Fish, poultry, grilled meats, creamy sauces, chocolate and red fruits

From €3,90 View
The product Madagascar Black PepperPiper nigrum (black pepper)2 formats

The taste Warm, woody, slightly resinous

What it is for Red and white meats, fish, roasted vegetables, creamy sauces, vinaigrettes

From €4,50 View
The product Black, Wild, White Pepper & Pink Peppercorn MixPiper borbonense, Piper nigrum, Schinus terebinthifolius2 formats

The taste Woody, floral and fruity: citrusy wild pepper, pungent black pepper, round white pepper, fruity pink peppercorns

What it is for Grilled or braised meats, fish, vegetables, homemade sauces, exotic dishes, desserts

From €5,50 View
The product White PepperPiper nigrum (white pepper)2 formats

The taste Soft, fresh and musky

What it is for Fish, shellfish, poultry, steamed vegetables, pale sauces

From €7,90 View
The product Wild Madagascar PepperPiper borbonense (wild voatsiperifery pepper)4 formats

The taste Woody and resinous, a hint of citrus and menthol

What it is for Grilled meats, fish, vegetables, fine sauces, chocolate desserts

From €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.

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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