If there is one spice in Madagascar that rivals vanilla in prestige, it is wild pepper, known locally as Voatsiperifery.
A demanding harvest
Unlike classic black pepper, Voatsiperifery grows wild on vines that can reach more than 20 metres in height. Harvesting is done by hand in the Malagasy forest, making it a rare and precious ingredient.
In the kitchen: subtle yet expressive
Less aggressive than black pepper, it reveals notes of citrus, wood and earth. It pairs beautifully with white meats, but also with chocolate and red fruit desserts, where it elevates sweetness without overpowering it.
