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Voatsiperifery pepper is a little known pepper variety. This delicious rare pepper is particularly suitable for meat lovers, but also for vegetarians. Voatsiperifery has a woody, spicy flavor with a refreshing lemon note.
Ingredients: Mascareigne Voatsiperifery pepper or Madagascar pepper.
Origin: Madagascar
Madagascar pepper or voatsiperifery is the fruit of a plant of the same family as the one from which black pepper is obtained. It is a rare and precious spice because it is wild and difficult to harvest. The flavor is similar to that of pepper but is less spicy.
Madagascar pepper is the fruit of a plant of the Piperaceae family called Piper borbonense, therefore belonging to the Piper genus, the same as the Piper nigrum from which black pepper is obtained. white and green pepper. The plant is a climber, a liana, just like the Piper nigrum, which grows in the tropical forests of Madagascar. It loves humidity but the roots should not be immersed in water or they would rot.
The name voatsiperifery with which the spice is indicated is simply the union of the word voa , the Malagasy word for fruit and tsiperifery which is the local name of the plant. The fruit grows only on the youngest branches and this combined with the fact that the plant grows up to twenty meters makes harvesting not at all easy.
The voatsiperifery peppercorn is small in size and has a color ranging from brownish red to darker shades depending on the duration and type of drying to which it is subjected after collection.
The harvest is done by hand between June and August. A kilo of pepper is obtained from 10 kg of fresh product that is dried in the sun. As anticipated, this plant is not cultivated, the fruits are harvested from the wild plant and given the difficulties of harvesting in the past it was carried out by cutting the plants, impoverishing the forest and losing the fruit plants!
Now the plants are regularly pruned by the pickers to keep them at a height of 2.5 meters. So the harvest of the voatsiperifery is considered by many to not be eco-sustainable, but steps are being taken to improve this aspect, in some areas the difficult harvesting is carried out acrobatically without damaging the plants, while the practice of radical pruning is in any case better than total abatement which unfortunately resists in some areas.
The flavor of voatsiperifery pepper is different but not too much from that of black pepper, it is described as an explosion of aromas ranging from balsamic to floral, to precious wood, more intense than in black pepper. Voatsiperifery pepper is less spicy than black pepper , so the perception of flavors is not anesthetized as can happen with very spicy foods. Outside Madagascar this pepper is little known so it is not very well known and used in the herbal field, but in Madagscar it is obviously another story and the applications and properties attributed to it are the same as those attributed to black pepper: diuretic, antimicrobial, digestive, anti-inflammatory, etc. In this regard, it should always be remembered that spicy spices, whatever traditional medicine says, which is not always right, are not indicated in case of ulcer and gastritis.
The main use in Malagasy cuisine is on red meat and fish dishes but there are also combinations with vegetables, in this case it goes well especially with the flavors of the forest and woody, for example grilled mushrooms and asparagus. Another possibility to combine it with vegetable dishes is to crush it and emulsify it. An imaginative combination is also the one with desserts and the recipe for a dessert we have chosen.
Wild Pepper Chocolate Mousse
Ingredients for 4 people
dark chocolate for pastry 150gr + 50gr for the garnish
Madagscar wild pepper half a teaspoon
Whole liquid cream 30% 70gr
Whole eggs (very fresh) 4
Powdered sugar 30gr
Preparation
For the chocolate cream
1) Melt the chocolate in a bain-marie, placing a container containing the coarsely crumbled chocolate in a pot of boiling water.
2) In another pot, boil the liquid cream.
3) Pour the liquid cream three times over the chocolate, stirring gently with a kitchen spatula.
4) Separate the egg whites from the yolks, then add the yolks to the cream-chocolate preparation and mix vigorously.
5) Grind the pepper and then pass it through a sieve (or a very fine mesh strainer) to keep only a well-ground powder.
6) Mix it with the liquid cream.
For the whipped egg whites
1) Beat the egg whites until stiff until they reach a nice consistency.
2) When whipping the egg whites, be careful to mix with a movement from bottom to top and not circular or they will fall apart.
3) Add a tablespoon of whipped egg whites to the cream-chocolate preparation to soften the mousse, then gradually incorporate the egg whites, stirring gently with the kitchen spatula.
4) Stop mixing when all the egg whites have been incorporated.
5) Pour the mousse into individual molds, then let it rest in the refrigerator for at least 4 hours.
6) Sprinkle with chocolate flakes obtained by means of a vegetable peeler
Recipe source: Petrossian.fr
Data sheet
Voatsiperifery pepper is a little known pepper variety. This delicious rare pepper is particularly suitable for meat lovers, but also for vegetarians. Voatsiperifery has a woody, spicy flavor with a refreshing lemon note.
Ingredients: Mascareigne Voatsiperifery pepper or Madagascar pepper.
Origin: Madagascar
The olfactory component of timut pepper is by far its added value, a real explosion of citrus notes among which grapefruit stands out in an unmistakable way but are clearly present also lime and passion fruit. Excellent on fish in general, shellfish and lobster in particular.
Ingredients: Timut pepper
Origin: Nepal
In Kerala, a natural country with the best climatic conditions, this pepper is born. The smoked Bonasura pepper appears to have larger berries than the usual traditional pepper that can be found on the market and develops an extraordinary spicy aroma and an intense taste. It is cold smoked, with natural smoke with natural smoke of beech wood chips. A very versatile pepper, suitable for any dish.
Ingredients: Smoked Banasura black pepper
Origin: India
Muntok white peppercorns are a variety of pepper obtained from the ripe berries of the pepper plant (Piper nigrum) native to Bangka Island, Indonesia. Compared to black pepper, white pepper has a more delicate and less pungent flavor, with earthy and slightly musky notes. It is produced by removing the outer skin of the berries after drying, leaving only the white inner seed. This variety of pepper is highly appreciated in refined cuisine for its subtle flavor and its ability to enhance dishes without overwhelming the taste.
Ingredients: Muntok white pepper
Origin: Indonesia
Ground Jamaican pepper, (also known as allspice (pimenta dioica) or carnation pepper) is native to the Caribbean and Central and South America. The most important crop in Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "allspice paths".
Ingredients: allspice
The delicately spicy pink pepper or false pepper has a sweet and slightly resinous aftertaste. It is used to flavor fish dishes (especially salmon), roast meats, risottos and more. It allows you to create high-impact dishes, playing on the contrast of colors. This particular variant has numerous beneficial properties. Pink pepper is considered a natural remedy with diuretic and antiseptic properties. It is used in case of rheumatism, menstrual pain, bronchitis, urinary tract infections.
Ingredients: pink pepper
Origin: Brazil
Black pepper is more than just a spice, and used daily it is a real natural drug. Used for healing purposes for millennia, it goes beyond the idea of a simple spice. Black pepper would stimulate the production of natural endorphins by acting as a kind of natural antidepressant. Characteristic is the brown color of the large and full-bodied grains.
Ingredients: Tellicherry black pepper
Origin: India
White pepper in grains, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
Sichuan pepper is a green colored berry native to China, also called Pepe Sancho. It has a very fresh, citrusy and sparkling taste on the palate. It should be added in cooking, whole, or always break it in a mortar in small doses because, once toasted, it quickly loses its flavor.
Ingredients: Sichuan pepper
Origin: China
The Borneo vanilla green pepper is very aromatic, slightly spicy and with a light minty freshness, it is mixed with Planifolia vanilla. It is excellent for both meat and fish. A combination of flavors and an explosion of notes and nuances.
Ingredients: green pepper, vanilla.
A rare pepper, which from the wildest Indonesia reaches the world to give its delicate and citrus aroma. Perfect for flavoring white meat and fish dishes, seafood, salads. Harvested by hand, Andaliman pepper is dried in the forest, and for this it is intoxicated with notes of karkadè, lemon, orange and grapefruit.
Ingredients: Andaliman pepper
Origin: Indonesia
The ground white pepper, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
Black pepper is more than just a spice, and used daily it is a real natural drug. Used for healing purposes for millennia, it goes beyond the idea of a simple spice. Black pepper would stimulate the production of natural endorphins by acting as a kind of natural antidepressant. Characteristic is the brown color of the large and full-bodied grains.
Ingredients: black pepper
Origin: o
Jamaica pepper also known as pimento or carnation pepper, is native to the Caribbean and Central and South America. The most important crop of Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "pimento paths".
Ingredients: allspice
Cajenna pepper stimulates blood flow, is tonic and stomachic which facilitates digestion. The sweat effect makes it effective against colds, congestion and coughs. It is a natural anti-inflammatory and pain reliever. Useful in case of headache, neuralgia, arthritis, pain in the muscles and oral cavity.
Ingredients: cayenne pepper
Origin: India
Penja black pepper belongs to the Piperaceae family. It is a very rare pepper with a very special taste to the point that it is highly appreciated by connoisseurs and classified as one of the best peppers in the world. It adapts very well to beef or pork, also excellent in soups.
Ingredients: Penja black pepper
Origin: Cameroon
Red kampot pepper has a mild, yet strong aroma. Its flavor is unique and varied, it can be very spicy, slightly sweet or have floral or citrus nuances. Indeed, the very spicy version has slight shades of eucalyptus and mint.
Ingredients: Kampot red pepper
Origin: Cambodia
