Voatsiperifery: Discover this new exotic spice, acclaimed by the renowned Michelin-starred chef Anne-Sophie Pic. Originating from Madagascar, Voatsiperifery is a wild pepper that has gained popularity over the past fifteen years.

Celebrated as one of the best peppers globally, the exceptional taste qualities of Voatsiperifery were unveiled by spice enthusiasts Olivier Roellinger and Gérard Vives. It offers a rare subtlety of taste, rich in flavors and aromas, while being less pungent than its counterparts. Once dried, its berries reveal woody, earthy, and fruity notes, while fresh, they present balanced flavors.

The wild pepper from Voatsiperifery, commonly known as Madagascar pepper, takes us on a multi-sensory journey. First, we delight in its aroma, carried away by its fresh and fruity, woody, and deep notes. Then, when tasted, it elevates exceptional dishes (freshly ground on scallops or foie gras) and transforms everyday meals: red meats, steamed vegetables, lentils, or poultry, adding depth and character to even the simplest dishes. This small berry carries the history of Malagasy producers who hand-harvest it from the tops of trees that can reach up to 20 meters. Voatsiperifery is a vine, its name derived from the Malagasy words "Voa," literally meaning "fruit," and "tsiperiféry," meaning "plant." It is harvested manually under trees in the tropical forest in the warm and humid regions of the East of the island of Madagascar. The pepper is harvested from June to August manually (wild pepper harvesting is delicate and sometimes dangerous, as the vines can reach up to 30 meters in height and are sometimes inaccessible).

The aromatic richness of Madagascar pepper makes this wild pepper a versatile condiment. It can be used to season salads, meats, especially pork and lamb. Among vegetables, it pleasantly flavors your recipes and preparations with potatoes. Madagascar pepper is also the ideal companion for cottage cheese, especially goat cheeses. You can also use it to add delightful flavor to your pâtés, foie gras, game terrines, preserves, pickles, and other pickled items.

A "culinary trick": we love to pair the wild pepper from Voatsiperifery with Timut pepper. The complexity of the wild pepper combined with the freshness of this citrus-scented berry is sublime on carpaccios, fish tartare... definitely worth a try. The oyster in seawater jelly, a signature dish by Chef Marc Meneau, is sprinkled with this blend of Voatsiperifery pepper and Timut berries during plating!

More about it: The scent of wild Madagascar pepper releases powerful woody aromas (sandalwood, cedar, ...) that then give way to citrus notes (citron, mandarin, ....). It is a moderately spicy black pepper that presents a fairly pronounced acidity and mentholated and roasted notes.

The Origin Pepper Collection: discover the grand crus of pepper selected by [ SUR LES QUAIS ]. From black pepper from Kampot to White Penja Pepper, let yourself be transported around the world through the variety of fragrances developed in this collection.

You can also discover our Voatsiperiferry pepper in our 9-pepper set. The Voatsiperiferry pepper is an essential spice in the kitchen, just like cinnamon, cumin, coriander, nutmeg, Herbes de Provence, chili, curry...

Origine: Madagascar