De pepersoorten uit Madagaskar

15 december 2018 in
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When we talk about pepper, we have a vague idea of a black, ground spice. However, we do not know that there is a wide variety of black peppers, aromatic and colorful. Black, red, white, tailed or wild pepper: these are all condiments that can be incorporated into recipes. And if we linger a bit on the Voatsiperifery, an interesting pepper to the end of the taste. 

Black pepper varieties in the spotlight!

Different varieties of black pepper have been identified, the majority of which originate from the south of Madagascar. Among them, the Voatsiperifery, similar to the batak berry, is also called wild pepper. However, it is known that the wild pepper of Madagascar comes in red, green and black colors, depending on its degree of maturity at the time of harvest. This is undoubtedly what gives it a wide range of gustatory nuances. Threatened with extinction by unscrupulous harvesting methods, the Voatsiperifery is also the emblem of the exotic dishes of the Big Island, and enhances the most classic dishes from all over the world. Became rare because of this hitch, this pepper of Madagascar is about to become the black gold of the starred chefs. It is nevertheless part of the  5 spices that we always need at home.

A Rainbow of Pepper Flavor

Bird pepper, Sechouan pepper, Likouala pepper: so many names and titles that are happily attributed to this spice known to all. The wild pepper of Madagascar accumulates in itself three distinctive aspects, to the sight as to the mouth. Like its cousins, Voatsiperifery has a pronounced spicy taste, but is much less full-bodied than traditional black pepper. The background notes are reminiscent of tangy fruits, almost lemony. Covered with its black dress, it is thus arrived at maturity. Its taste is spicy, but subtle. When it is red, one cannot describe the olfactory discovery with simple words. It is an explosion of sensations that take place on the taste buds. The white wild pepper is similar to the red. It tends to be similar to black pepper, but with less strong and less pronounced notes, ideal for light, delicate dishes.

Voatsiperifery, the pepper of Madagascar at the end of the world

As a good pepper worthy of the name, Voatsiperifery, like all other peppers, is incorporated into recipes in its crushed, ground or whole form. Its true distinction lies in its round and fragrant taste in the mouth. This  quality pepper  is preferred for meat and seafood dishes. You can also add a pinch or two of wild pepper to a vegetable recipe to give it character. If one prefers to mix and match, one can serve sauces with pepper, without touching the main dishes. An unexpected alliance is that of sweet and peppery. Voatsiperifery is the ideal variety to accompany fruit salads and other candied fruits, to avoid the overly salty side of other peppers.

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