Voatsiperifery Wild Black Pepper

What is Madagascar wild black pepper?

When it comes to this pepper, there's no suspense: we know its origin right away. This pepper comes from Madagascar. This pepper comes from the Piper borbonense family, a Bourbon pepper tree which is nothing other than a very tall vine that produces small peppercorns. Bourbon, of course, brings to mind the famous vanilla of Madagascar and the Indian Ocean in general. It's a rare pepper because of the way it's harvested, which we'll talk about later. This pepper is native to Madagascar and comes to us from the south of the island. Most of the time, as is the case here, wild Madagascar pepper is black. However, it can also be green or red, depending on when it is harvested and its ripeness. This pepper is also known as Voatsiperifery. In Malagasy, "voa" means fruit, while "tsiperifery" refers to the Piper borbonense vine.

Discover Madagascar's Voatsiperifery wild black pepper, a rare and precious spice offering exceptional flavours to enhance all your culinary creations. Known botanically as Piper borbonense, this pepper belongs to the extended pepper family, but is very different in taste.

Order our Voatsiperifery wild black pepper from Madagascar now and give your dishes a touch of originality and refinement. We offer packaging to suit every need, so you can enjoy this exceptional product at home with ease. What's more, our team is always on hand to answer your questions and advise you on how to use this exceptional pepper.

By choosing our Voatsiperifery wild black pepper from Madagascar, you're choosing a rare, top-quality product, harvested in a responsible and sustainable way. Give your dishes a touch of originality and refinement, and enjoy unique, unforgettable flavours.

What does Madagascar wild black pepper taste like?

This pepper offers woody, flowery notes, tinged with a fresh citrus finish reminiscent of Sichuan pepper. Milder and more aromatic than traditional black pepper, it can be used in all types of cuisine and dishes. Its exceptional flavor will sublimate your fish and white meats, while its citrus notes will delight your palate!

At David Vanille, we are committed to offering our customers the best value Voatsiperifery wild black pepper, harvested responsibly and sustainably by local communities. We are proud to offer this rare and exceptional product to our customers around the world, enabling them to discover unique and unforgettable flavors.

Harvesting Madagascar wild black pepper on the plantations

There are no real plantations of this pepper, as it grows wild. It can be found in the forests of southern Madagascar, on lianas that grow very tall. These can reach up to twenty meters in height, which is why this pepper is so rare. Its wild aspect, combined with the fact that harvesting it is far from simple, means that this pepper is not produced in large quantities.

It is also known as "pepper of the peaks", like the pepper produced in Vietnam, which I also offer in my online spice and vanilla store. Madagascar wild black pepper is harvested by hand and then dried to develop all the flavours of this small berry. Madagascar wild pepper is hand-harvested by local communities in the forests of Madagascar, where Voatsiperifery pepper vines can reach heights of over 25 meters, climbing to the top of trees to catch the sun. Its tedious harvesting method explains its rarity and value.

It's important to note that some unscrupulous producers don't hesitate to cut down trees to harvest more quickly, to the detriment of ecology and respect for the local ecosystem. The Malagasy government is doing everything in its power to limit this type of practice and ensure an environmentally-friendly harvest.

How to use Madagascar wild black pepper in cooking?

Voatsiperifery wild black pepper is particularly well-suited to the preparation of fine dishes. It will work wonders with seafood and fine fish such as monkfish or St. Pierre, as well as shellfish such as lobster or crayfish. You'll rediscover foie gras with a combination of poached pear with lemon and Voatsiperifery wild pepper, caramelized in the oven before placing your slice of foie gras sprinkled with sesame seeds on top.

Voatsiperifery wild black pepper is also perfect with steamed, roasted and simmered vegetables. It brings out the natural flavours of vegetables such as squash, button mushrooms, asparagus and cauliflower. For a quick and easy starter, simmer small florets of cauliflower with 250 ml crème fraîche and two tablespoons of Madras curry for 20 minutes. Blend the mixture, add small pieces of fresh or preserved lemon and a few hours later, when everything is nice and fresh, add fleur de sel and your freshly ground Voatsiperifery wild black pepper. Enjoy!

Voatsiperifery wild black pepper is also ideal for spicing up your desserts. It goes wonderfully well with fruits such as melon, strawberries, cherries, apples, pears, lychees and mango. Add a coarse grind of Voatsiperifery wild black pepper to your favorite fruits for a simple, delicious treat.

In Malagasy cuisine, Voatsiperifery black wild pepper is used to make sweet and sour dishes such as Voatsiperifery Honey Mustard Quail. As Madagascan cuisine is very much inspired by Asian cuisine, Madagascar wild pepper is used to add a touch of originality and flavor to many traditional dishes.

How to store Madagascar wild black pepper

I deliver your Madagascar wild black pepper in a resealable bag. It should be kept in a cupboard away from heat and light to preserve all its aromas and virtues.

Origin of this pepper This pepper comes from the south, or even southeast, of Madagascar.

Other names for Madagascar wild black pepper This pepper is known as voatsiperifery pepper.

Madagascar wild black pepper: is it pungent? No, wild black pepper is not known for its spicy flavors. Rather, it has woody, citrus notes.

Cooking recipes with Voatsiperifery wild black pepper from Madagascar

Shrimps with Voatsiperifery wild black pepper

Ingredients: 500 g shrimp, 2 tablespoons wild black pepper, 2 cloves garlic, chopped, 1 onion, 2 tablespoons olive oil, 1 tablespoon lemon juice, salt.

Preparation: Heat the olive oil in a frying pan and sauté the chopped onion and garlic. Add the shrimps and cook until golden brown. Add the wild black pepper, lemon juice and a pinch of salt. Cook over low heat for 5 minutes.

Voatsiperifery black wild pepper steak

Ingredients: 4 steaks, 2 tablespoons black wild pepper, 2 tablespoons olive oil, salt.

Preparation: Heat the olive oil in a frying pan and cook the steaks to your liking. Then add the wild black pepper and a pinch of salt. Cook over low heat for 1-2 minutes on each side.

Fish with black wild pepper Voatsiperifery

Ingredients: 4 fish fillets, 2 tablespoons black wild pepper, 2 chopped garlic cloves, 1 chopped onion, 2 tablespoons olive oil, 1 lemon, salt.

Preparation: Heat the olive oil in a frying pan and sauté the chopped onion and garlic. Add the fish fillets and cook until golden brown. Add the wild black pepper, lemon juice and a pinch of salt. Cook over low heat for 5 minutes.

Chicken with Voatsiperifery black wild pepper and coconut

Ingredients: 500 g chicken, 2 tablespoons black wild pepper, 1 chopped onion, 2 chopped garlic cloves, 2 tablespoons olive oil, 1 can coconut milk, 1 tablespoon curry powder, salt.

Preparation: Heat the olive oil in a large frying pan and sauté the chopped onion and garlic. Add the chicken and cook until golden brown. Add the wild black pepper, coconut milk, curry powder and a pinch of salt. Simmer over low heat for 10-15 minutes.

Voatsiperifery wild black pepper sauce for meats

Ingredients: 2 tablespoons black wild pepper, 2 tablespoons butter, 1 chopped shallot, 250 ml beef stock, 1 tablespoon flour, salt.

Preparation: Heat the butter in a saucepan and add the chopped shallot. Cook until the shallot is soft. Add the wild black pepper and flour, then mix well. Add the beef stock and simmer over low heat until the sauce thickens. Add a pinch of salt if necessary.

Voatsiperifery marinated fish salad with wild black pepper

Ingredients: 500g white fish, 2 tablespoons wild black pepper, 1 lime, 1 chopped red onion, 1 chopped red chili pepper, 2 tablespoons olive oil, salt.

Preparation: Cut the fish into small cubes and place in a salad bowl. Add the lime juice, red onion, chili pepper, olive oil and wild black pepper. Leave to marinate in the fridge for at least 30 minutes. Add a pinch of salt before serving.

Lamb chops with black wild pepper Voatsiperifery

Ingredients: 4 lamb chops, 2 tablespoons wild black pepper, 2 tablespoons olive oil, salt.

Preparation: Heat the olive oil in a frying pan and cook the lamb chops to your liking. Add the wild black pepper and a pinch of salt. Cook over low heat for 1-2 minutes on each side.

Roast potatoes with black wild pepper Voatsiperifery

Ingredients: 1 kg potatoes, 2 tablespoons black wild pepper, 2 tablespoons olive oil, salt.

Preparation: Preheat oven to 200°C. Wash and chop the potatoes. In a large bowl, toss the potatoes with the olive oil, black pepper and a pinch of salt. Place the potatoes on a baking tray and bake for 30-40 minutes, stirring occasionally.

Voatsiperifery black pepper sauce for pasta

Ingredients: 2 tablespoons black wild pepper, 2 tablespoons butter, 1 chopped shallot, 250 ml crème fraîche, salt.

Preparation: Heat the butter in a saucepan and add the chopped shallot. Cook until the shallot is soft. Add the wild black pepper and crème fraîche, then mix well. Simmer over low heat until the sauce thickens. Add a pinch of salt if necessary. Serve the sauce over fresh pasta.

Crème brûlée with black wild pepper Voatsiperifery

Ingredients: 250 ml single cream, 2 egg yolks, 2 tablespoons sugar, 1 vanilla pod, 1 tablespoon black pepper.

Preparation: Preheat oven to 150°C. In a saucepan, heat the cream and split vanilla pod. Leave to infuse for a few minutes. In a bowl, whisk the egg yolks and sugar until the mixture whitens. Add the warm cream, mixing well. Add the wild black pepper. Pour into ramekins and bake for 40-45 minutes. Leave to cool before sprinkling with sugar and caramelizing with a blowtorch. Serve chilled.

I hope these recipes inspire you to cook with Voatsiperifery wild black pepper from Madagascar!