Powerful pepper with complex, woody and lemony aromas, reminiscent of Setchuan pepper and long pepper.
In the kitchen?
Its characteristic taste means that it takes away everything in its path!
Magnificent with grilled red meats, shellfish (lobster, clams), fatty fish, duck (and foie gras!) and as a sweet treat, with red fruit desserts.
It brilliantly punctuates a fondant or a chocolate cream with preferably more than 65% cocoa.
Finally, Madagascar black pepper goes into all dishes including meat, fish and salads. In a raclette or grill, its unique and powerful taste provides a sensation of heat.
For the curious... This variety of pepper practically only exists in Madagascar. It is the fruit of a vine that winds along tall trees in the tropical forest in the southeast of the island. Its harvest is complex because the young shoot, which will give the spice, is located at the top of the vine... sometimes 15 meters high! It is therefore manual, carried out mainly by village communities. Its name comes from “Voa”, fruit, and “Tsiperifery”, the name of the plant in Malagasy.
Virtues of wild black pepper:
- Stimulates the taste buds
- Facilitates digestion
- Prevents gastrointestinal problems.
It is strongly recommended in certain diets by promoting the elimination of fats.
