This wild pepper is hand-harvested on Madagascar isle where it growns on plants of 20 meters. All of this process contributes to create a unique pepper. This pepper is quite soft because less strong than a classic black pepper. Its name, "voatsiperifery" comes from Malagasy, "voa" which means "fruit" and "tsiperifery" which designates the pepper creeper in Malagasy. Its exceptionnal character comes from its perfume rich and intense. Even to its smell, we found fresh ground notes, subtily wooded. It can be used only entire, milled or crushed only at the last moment to preserve its whole freshness. Its main uses are to perfume and goes with seafood generaly. Its main uses are to perfume and goes with meats; maily red meats, carpaccios, but also poultry and white meats. It can be used with steamed vegetables too or lentils and fried mushrooms. It is exceptional with foie gras and reveals its perfume with sauces: let the grains wild pepper infuses in sauce, they again hydrate with a red pink colour, pepper will became tender and convey a real flavour explosion in mouth. If you don't want grains in your sauce, put pepper in a tea ball and let infuse in your dishes. It really goes with sweet-salt cooking, oriental dishes with honey. Otherwise, as the most pepper, it can be employed very well with sugar, particularly with fruits and chocolate.

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