Wild pepper
Wild pepper: the wild cousin of the spice king
In addition to the classic black pepper, there is a special relative, the wild pepper. This mysterious spice adds exotic flavours and exciting aromas to dishes.
Madagascan wild pepper (Voatsiperifery):
Originating from the island of Madagascar, it is dark brown in colour, with woody-ground, floral and citrus notes. It is slightly spicy but offers a more complex taste experience than black pepper.
Madagascar wild pepper (Voatsiperifery): from the island of Madagascar, dark brown in colour, woody-herbal, floral and citrus notes. It is slightly spicy but offers a more complex taste experience than black pepper.
Wild pepper in gastronomy:
An excellent accompaniment to game, beef and lamb.
It is also recommended for seafood and shellfish.
It balances the taste of fatty fish (salmon, mackerel).
It adds a piquant flavour to vegetable dishes, especially parsnips, carrots and Jerusalem artichokes.
It can also be used in sweets, creating a surprising harmony with chocolate or fruit.
Tips for using wild pepper:
Wild pepper has a more intense flavour than black pepper, so use with care.
Preferably buy whole and grind in a mortar or special grinder immediately before use.
For roast meats and dishes with longer cooking times, grind to a coarser grain, while for sauces and salads, grind finely.
Erdei gombaleves – a bors virágos-fás aromája erdei, mély karaktert ad a levesnek.
Főétel:
Grillezett bélszín vagy kacsamell – a bors citrusos-mentolos lecsengése kiemeli a vörös húsok ízét.
Desszert:
Eper vagy dinnye étcsokoládéval – a bors édes, virágos jegyei az ínyencek kedvelt párosítása a gyümölcsökkel és a csokoládéval.
Koktél:
Gin alapú koktél (Martini vagy Gin & Tonic) – a bors citrusos-fás aromája kiemeli a gin botanikusait.
Mennyit tegyél bele, mikor őröld és mihez passzol – egy helyen: voatsiperifery madagaszkári vadbors használata.