The golden rule for professionals

Peppercorns keep perfectly for 3 years if they are protected from 3 deadly enemies: humidity, direct sunlight and kitchen heat.

1. Never store your pepper reserves directly over the stove or an oven.
2. Keep the pepper in its original, opaque, tightly closed bags in a dry cupboard.
3. Only transfer the quantity needed for the week into airtight serving containers.

The tip to multiply the citrus notes

Tanzanian pepper has intense citrus essential oils. To make them "explode" before a service:

1. Heat a small dry frying pan (no fat) over medium heat.
2. Throw in a handful of Tanzanian grains. Stir continuously for 30 seconds.
3. As soon as the citrus fragrance fills the room, transfer the grains to a cold mortar. Do not leave them in the hot pan (the pepper will burn and become very bitter).

The Signature Blend

With these 4 kilos, create the perfect blend for your dining room mills, balancing spiciness, fruitiness and aesthetics (black and white blend).

• 60% Madagascar Black Pepper: for the base of balanced heat and citric freshness.
• 25% Muntok White Pepper: for the musky depth and background heat.
• 15% Tanzanian Black Pepper: for the incisive power and citrus bursts that will surprise the palate.

(Keep the Voatsiperifery exclusively pure for finishing beautiful plates).

The Aesthetic & Taste Advantage

Muntok, stripped of its black coating, is the pepper for fish and creams. It avoids the famous "black spots" in a sauce.

1. Prepare your beurre blanc sauce, béchamel or leek fondue.
2. At the very end of cooking, off the heat, add 3 to 4 turns of the Muntok mill.
3. The seasoning will be strong, perfectly invisible, and will release an elegant "animal" note that wonderfully supports the fat of the cream.

The Meat / Citrus Pairing

The power of raw meat requires a pepper of great character. Tanzania is its ideal ally.

1. Chop your beef (ideally with a knife).
2. Prepare your classic seasoning (capers, shallots, mustard, egg yolk...).
3. Add a generous portion of Tanzanian Pepper "mignonnette" (crushed in a mortar). Its full-bodied heat and citrus kick will cleanse the palate after every bite of raw meat.

The pepper crust technique

Madagascar pepper, with its sharp heat, cuts through the fat of noble meats.

1. Sear your rib of beef on the grill or in the pan.
2. While cooking, coarsely crush 1 tbsp of Madagascar grains with a pestle.
3. At the end of cooking (or while the meat is resting), press this mignonnette firmly on both sides. Never pepper before searing, the high temperature would make the pepper bitter.

How to use it without destroying it

Voatsiperifery Wild Pepper has very fragile resinous essential oils. Never cook it!

1. Slice a half-cooked foie gras and place it on a warm piece of toast.
2. Add a pinch of fleur de sel.
3. Just before serving, grate large pieces of Voatsiperifery over the foie gras. The contrast between the fat and the wild wood of the pepper is unforgettable.

Pepper in Pastry

The earthy and fruity notes of Voatsiperifery are magical in the sweet world.

• On strawberries: Prepare a strawberry salad with a dash of sweet olive oil, and add 2 turns of the wild Voatsiperifery mill.
• On chocolate: Incorporate a touch of this finely ground pepper into the mixture of an intense dark chocolate mousse or a fondant.

The Grain Infusion

Peppers can also infuse slowly to give body to a liquid without saturating it with spiciness.

1. In a broth (phô, stew, fish stock), submerge about ten whole, unground Madagascar black peppercorns.
2. Let simmer gently for 1 hour. The grains will diffuse a sweet, fragrant heat into the liquid, very different from the spiciness of ground pepper.

Taming strong meats

The power of Tanzanian pepper is capable of dealing with strong-tasting meats (venison, wild boar).

1. Mix oil, red wine, garlic, Herbes de Provence and 1 tbsp of crushed Tanzanian pepper.
2. Immerse the meat and let marinate for 12 to 24 hours. The pepper will tenderize the meat while imparting its powerful citrus essential oils, which will mask the sometimes too "closed" side of game.