Fleur de sel with voatisperifery pepper

How to use fleur de sel with voatsiperifery pepper?

Voatsiperifery pepper is a must-have for many chefs working with Terre Exotique. It's also a favorite of the team because it doesn't make your throat burn and goes well with everything. When combined with fleur de sel d'Ifaty, it's a blend to use every day in your cooking.

How to use fleur de sel with voatsiperifery pepper?

Here are our recipe ideas for using fleur de sel with voatsiperifery pepper in your cooking:

· butter with fleur de sel and voatsiperifery pepper: add 1 tablespoon of fleur de sel with voatsiperifery pepper to your softened butter;

· chocolate tart: before serving your chocolate tart, add a small pinch of fleur de sel with voatsiperifery pepper on each slice;

· pan-seared steak: sprinkle a few pinches of fleur de sel with voatsiperifery pepper on top at the end of cooking;

· mashed potatoes: add ½ teaspoon of fleur de sel with voatsiperifery pepper to your mashed potatoes before serving;

· peppery chocolate cookies with fleur de sel: sprinkle 1 pinch of fleur de sel with voatsiperifery pepper on top of each of your cookies at the end of baking.

The intense flavors of pepper and delicate fleur de sel

The flavors of voatsiperifery pepper are more fragrant and spicier than those of Piper nigrum peppers. In fact, voatsiperifery pepper is very fresh and reveals aromas of flowers, undergrowth, and citrus that give it a truly exceptional acidic and mentholated flavor. This pepper with its unique notes combined with the subtle and delicate fleur de sel from Madagascar make it an essential product.

Where does fleur de sel with voatsiperifery pepper come from?

Botanical qualification of wild pepper from Madagascar

Voatsiperifery pepper comes from the Piperaceae family; it is the fruit of the Piper borbonense liana that grows in Madagascar, in the tropical forest in the southeast of the island. The etymology of its name comes from "voa," which means "fruit," and "stiperifery," which is the name of a plant in Malagasy.

A perilous harvest that makes this black berry very precious

Voatsiperifery pepper is a rare pepper harvested between October and December. The harvest, carried out by Malagasy villagers, is very dangerous because the lianas can climb up to 10 meters high, and the fruits grow only at the top, in the sun. It is a wild pepper, hence its rarity, as it has not yet been domesticated by humans, and to obtain 1 kg of dried pepper, 5 kg of fresh pepper must be harvested.

The Ifaty fleur de sel

In the southwest of Madagascar, in Ifaty, lie the salt marshes that produce this flavorful salt. The seawater contained in these clay basins evaporates under the joint action of wind and sun. The fabulous result produces this fleur de sel that is not collected with a rake, but picked by hand with great delicacy. This is how its light and airy texture can be preserved without breaking it.

History and tradition

Voatsiperifery pepper, a wild treasure of Madagascar with preserved quality

Off the coast of Mozambique lies the Island of Madagascar. Its tropical climate allows for the cultivation of numerous spices such as pink berries, vanilla, and voatsiperifery pepper, which is found far from cities, in the middle of the rainforest.

Traditional hand-picking, respecting biodiversity

Picking is done in respect of nature. No tree or vine is cut to preserve the sustainability of the sector. Once the grains are harvested, they are sun-dried for several days and then sorted manually for export.