Since 2010, I have been passionate about spices from Madagascar. My first spice was Madagascar Bourbon vanilla, and step by step I expanded my Malagasy range with Madagascar cinnamon, Madagascar pepper, wild black pepper, and cubeb pepper. Over time, I built an exclusive collection of the finest rare peppers and spices I have ever tasted.

Voatsiperifery is the one that turns every head. In Belo Horizonte or São Paulo, when I present it to chefs, they don't even negotiate the price: they just ask for a quantity.

As you can see on my YouTube channel, I only offer hand-picked favorites—spices that make cooking truly creative. So dive into the world of piper borbonense. Also read my article on the different ways to dry pepper.

Voatsiperifery pepper is a grand cru from the island of Madagascar. In my shop, the top-selling item remains the 20-pod pack of Madagascar vanilla beans, followed closely by the 150 g resealable pouch of wild pepper. What customers find in it: a small, mild berry with an explosion of flavor in every bite.

If you are seeking the rarest peppercorn, Voatsiperifery is among the rarest Piper species on earth. The vine coils around tree trunks and only fruits high up where light reaches—often 20 meters off the ground, sometimes higher, whereas plantation-grown pepper vines are kept at 4 meters for easy harvesting. The whole difficulty of the product lies in this contrast.

Wild pepper has become a staple in the kitchens of many chefs, gourmets, and lovers of authentic flavors. We offer several packaging sizes to suit every need: in a jar to explore, by the kilo for heavy users and professionals, or in a refillable pepper mill. Explore also our full range of whole peppercorns.

Wild Madagascar pepper is known locally as Voatsiperifery or Tsiperifery. It is a berry native to the island's rainforests, small, round or slightly ovoid, extended by a thin tail stem. The vine climbing up tall trees reaches canopy heights of 20 meters or more. Its name comes from Malagasy: “voa” means fruit, while “tsiperifery” refers to the vine itself.

A point few sellers mention, but worth stating honestly: tsiperifery taxonomy is not definitively settled. The name Piper borbonense is most commonly used in trade, but scientific literature also lists Piper pyrifolium, Piper pachyphyllum, and several Piper spp. In other words, what is sold as “wild Madagascar pepper” likely encompasses several neighboring wild species of the Piperaceae family harvested together. This takes nothing away from the product—it simply explains why two lots can present slightly different profiles.

Production is concentrated along the island's eastern coast in dense, humid evergreen forests. The Moramanga–Anosibe An'Ala axis is historically the most productive zone; since the late 2000s, the Fianarantsoa region has also developed. Tsiperifery is also found in smaller quantities in drier western forests. Most of the export volume then passes through the port of Toamasina—the city that gave its name to our house.

Two fruiting periods mark the year: the first in June–July, the second from September to November, with fruiting vines observable from July to April depending on the region. A berry takes 2 to 4 months to ripen, and berries on a single cluster never ripen all at once. This is precisely why a pouch contains grains of varying shades.

Wild Madagascar pepper offers a singular tasting experience marked by complexity. Its palette is woody, earthy, subtly citrusy—a profile that sets it distinctly apart from common peppers.

Though small, the berries pack remarkable power. The heat unfolds gradually rather than striking suddenly, providing a long, coating finish on the palate. You often read that it is easily confused with cubeb pepper: that is inaccurate. Cubeb has a shorter stem, a noticeably larger grain, and a camphorated, bitter profile that bears no resemblance to Voatsiperifery's citrusy freshness.

Here are four culinary applications that highlight this pepper best.

How much to use? Aim for 1 to 2 grams per dish, equivalent to 2 to 3 turns of a pepper mill. Always buy whole peppercorns to grind or crush right before serving: that is where its key aromatics reside.

Toasting is a step every good cook performs before using this pepper. The principle is simple: dry-heat the berries to trigger Maillard reactions, which release aromas unheated raw grains hold back. The result is spectacular on a pepper as aromatic as this one. Watch the method in the video below.

Here are a few simple ideas: Voatsiperifery works beautifully in both savory and sweet dishes, from shellfish to cocktails.

Beyond its woody and citrus flavors, this pepper comes in three colors representing three stages of ripeness. Black, harvested as full maturity approaches, is the most intense and accounts for over 95% of production: it is what you find in standard pouches, ideal for carpaccio, white meats, and desserts. Red is picked at full ripeness, recognizable by its deep red skin; less hot, it offers remarkable complexity. White is actually red pepper with its outer skin removed: milder, more delicate, with subtle heat and a perfectly round shape without a stem.

Let's be honest: no single pepper perfectly replicates this profile. But if you run out, here are three blends that come close. Check out our full guide on how to substitute black pepper.