In a nutshell: This rare wild white pepper from Madagascar is brilliant with fish, meat, chicken and even chocolate dishes.
A very are and unique pepper, with a hot, woody fragrance.
Voatsiperifery is a small, tailed pepper that comes from Madagascar. To make white pepper, the berries are harvested at full maturity, then soaked in water until they lose their outer layer. The small white berries develop a fruity aroma- more delicate and less camphorous than Black Voatsiperifery- and lack the fermented notes that characterize certain white peppers. It can be used alone or blended with other peppers, in all kinds of dishes: meat, poultry, fish, or even with chocolate-based dishes.
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.