Voatsiperifery pepper

Poivre voatsiperifery

What it is

The name opens with the Malagasy voa, fruit, and the plant grows only wild, on lianas climbing twenty metres or more, so the clusters are picked one at a time from the tops of forest trees between June and August. Each berry keeps the short stalk that held it, which is why it is sold as a tailed pepper.

In the kitchen

It costs several times a good Tellicherry, so put it where you will taste it: cracked raw at the end, over butter sauces, white fish, strawberries. Ground into a long-simmered stew it is simply wasted.

Goes with

Butter Scallop Strawberry Foie gras Dark chocolate Sea bass

Same species

Ashanti pepper Black pepper Cubeb pepper Green peppercorn Hoja santa Lolot leaf

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