Wild pepper grows deep in the heart of Madagascar's forests. It is cultivated wild and harvested exclusively by hand, requiring considerable skill from the pickers as the vine can reach 30 meters in height. Wild red pepper is an especially rare spice because it requires hand-sorting to separate the red peppercorns from the black ones (as the clusters contain red, black, and white peppercorns at harvest time).
Food Pairings:
Just like wild black pepper, wild red pepper is harvested when the berries are fully ripe. As it's a forest pepper, you may find both black and red berries on the same cluster, requiring additional sorting.
The flavor is more complex when fully mature, retaining subtle citrus notes but with a more pronounced hint of wood, dampness, fresh moss, and mushrooms. Slightly more intense in terms of spiciness, this pepper is sure to delight your taste buds. Close your eyes and taste the dense forests of Madagascar.
How to use:
Treat yourself and discover for yourself, because this mild pepper is sure to win over many. To preserve all its aromas, it's best not to cook it and to consume it freshly ground. in his plate .
However, if we must mention a few recipes:
Fish and seafood — especially fish with delicate flesh
Poultry and white meats
Roasted or sautéed vegetables
Mixed salads and raw vegetables
Fresh cheeses (goat, sheep)
Indulgent desserts like red berries or chocolate, for an exotic touch
Maison Barthès recommend:
On a fillet of grilled fish, crushed in a mortar just before serving
In a warm salad of eggplant and sun-dried tomatoes
On a wild mushroom risotto
Sprinkled very lightly over a vanilla and red fruit panna cotta for a surprising aromatic note
