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This spice has the particularity of not being cultivated by man, hence the name of pepper "wild". Voatsiperifery pepper grows wild in the forests of Madagascar in humid climates where its collection spans from July to April by region.
Smaller than its cousin the black pepper, it is recognizable by its short tail.
Its fragrance keen to woody notes of citrus and wildflowers makes it an ideal seasoning for fish and seafood.
Less powerful than black pepper, it also marries well with the desserts, especially the strawberries.