Pepper VOATSIPERIFERY MADAGASCAR ZANZIBAR 10 g, Peugeot

Product detailed description

Wild black pepper Voatsiperifery from Madagascar

Origin and history

This pepper grows wild and produces small berries with a petiole. It can be found in the warm and humid areas at the foot of the mountains of southeastern Madagascar. Creeping plants use the trees of the rainforest for support. Sometimes they can grow up to 20 metres high making it very difficult to collect peppercorns. Processing wild pepper is not an easy process because the peppercorns contain a lot of water and are very fragile. For producing one kilogram of dry spice is needed ten kilograms of fresh pepper
grains. This type of pepper is extremely rare.

Tips and use

You can use it in seasonal salads and it also goes well with meat especially pork and lamb but also with white fish. It is excellent with foie gras. The most suitable vegetables for spicing up with this pepper are tomatoes. It is also an ideal addition to soft white cheeses. It is particularly suitable for goat and sheep cheese. It is excellent in pates, terrines, compotes, pickles and pickled vegetables. The most surprising use is in desserts containing fruit (melon, strawberries, cherries, apples, pears) and especially chocolate.

About the taste

Its aroma is classically peppery but has an unusual woody, resinous and earthy note. It contains traces of citrus, fruits and flowers. Its fresh taste lasts for a long time. The onset of the spicy taste is not sharp, but it is penetrating and lingers for a long time. This wild pepper is not
as strong as black or white pepper. Despite the brimming aromatic profile, its berries are very easy to use.

Pepper grinding

The grinding is primarily used to release the full flavour of the pepper. The aromatic molecules are in the core of the peppercorn and the hot ones are mainly on the outside. Therefore, for more pungency, use a fine grind, and for maximum flavour, choose a coarser grind, which will perfectly release the essence of the grain. The pepper must be ground only at the last moment! Strong moments are fleeting ... If you want to enjoy the pepper at its best, do not cook it with the dish for a long time, it will lose its strength.