White Voatsiperifery — 5 Recipes to Elevate Your Dishes
- Matana Québec
- Nov 11
- 4 min read
For chefs, artisans, and food lovers in Canada and the United States — natural ingredients, fair trade, and rare flavors.
Discover Madagascar’s White Voatsiperifery, a Rare and Refined Spice
White Voatsiperifery, a wild pepper from Madagascar, offers floral, citrus, and woody notes. Its delicate and elegant flavor pairs beautifully with fish, poultry, and even desserts.
Typically used freshly ground at the end of cooking or as a finishing seasoning, it preserves its subtle aroma. Learn more about this rare pepper and how to use it in this description
What to Know Before Cooking with White Voatsiperifery
Form: Whole peppercorns — grind just before use (mortar, pepper mill).
When to Add: Ideally at the end of cooking or as a finishing touch to retain floral and citrus notes.
Pairings: White fish, seafood, poultry, foie gras, citrus, dark chocolate, red berries, fresh cheeses — especially goat cheese!
Recipe 1 — Perfectly Seared Salmon with Lemon-White Voatsiperifery Emulsion
Prep Time: 15 min | Cook Time: 6–8 min | Serves: 2
Ingredients:
2 salmon fillets (150–180 g each), skin removed
1 tbsp extra-virgin olive oil
Fine sea salt
2 tbsp fresh lemon juice
Zest of ½ lemon
50 ml light cream (or plant-based cream)
½ tsp freshly crushed white voatsiperifery
Instructions:
Lightly salt salmon fillets. Sear 2–3 min on side 1, 1–2 min on side 2 (medium-rare). Rest under foil for 2 min.
In a small saucepan, warm cream and lemon juice without boiling. Add zest and remove from heat.
Stir in crushed voatsiperifery just before serving.
Pour emulsion over salmon, finish with a pinch of voatsiperifery.
Wine Pairing: Unoaked Chardonnay (Canada / USA).Pro Tip: For restaurants, serve 80–100 g portions as an appetizer, garnished with a drizzle of olive oil and lemon zest.
Recipe 2 — Pan-Seared Duck Breast with Lemon-Voatsiperifery Butter
Prep Time: 20 min | Serves: 2
Ingredients:
2 duck breasts (~350 g each)
Salt and freshly ground white voatsiperifery
30 g unsalted butter
1 tbsp orange or lemon juice
½ tsp freshly ground white voatsiperifery
Instructions:
Score the fat, season with salt. Sear fat side 6–8 min until caramelized, then 3–4 min on the meat side. Rest 5 min.
Deglaze pan with juice, remove from heat, stir in butter. Add voatsiperifery at the end and emulsify.
Slice duck breast and drizzle with lemon-voatsiperifery butter.
Tip: The delicate flavor of white voatsiperifery enhances the duck fat without overpowering it.
Recipe 3 — Sautéed Shrimp with Combava-Voatsiperifery Dressing
Prep Time: 15 min | Serves: 4 (starter)
Ingredients:
400 g fresh peeled shrimp
1 crushed garlic clove
2 tbsp olive oil
1 tbsp lime juice or a pinch of combava powder
1 tsp liquid honey
¼ tsp ground white voatsiperifery
Fleur de sel, fresh cilantro
Instructions:
Sear shrimp 1–2 min per side with garlic. Set aside.
Whisk olive oil, combava/lime juice, honey, and voatsiperifery. Season with salt.
Return shrimp to pan, pour dressing, cook 30 sec. Serve hot, garnish with cilantro.
Menu Idea: A perfect starter for North American summer menus.
Recipe 4 — Light Chocolate Mousse with White Voatsiperifery
Prep Time: 20 min | Chill: 2 h | Serves: 4
Ingredients:
200 g high-quality 70% dark chocolate (or couverture chocolate)
3 eggs, separated
30 g powdered sugar
150 ml lightly whipped cream
¼ tsp freshly ground white voatsiperifery (+ extra to finish)
Instructions:
Melt chocolate over a bain-marie and let cool slightly.
Whisk yolks with sugar until pale, fold into chocolate.
Beat egg whites, fold gently, then fold in whipped cream.
Add voatsiperifery, mix carefully. Chill 2 h.
Sprinkle lightly with voatsiperifery before serving to awaken the floral notes.
Pairing: Espresso or a small glass of Banyuls. Voatsiperifery adds a citrusy touch that elevates the chocolate.
Recipe 5 — Pancakes with Voatsiperifery-Marinated Berries
Prep Time: 25 min | Serves: 3–4
Ingredients — Marinated Berries:
200 g mixed strawberries/raspberries
1 tbsp cane sugar
¼ tsp crushed white voatsiperifery
1 tbsp orange juice
Ingredients — Pancakes:
250 g flour
2 tbsp sugar
2 tsp baking powder
Pinch of salt
2 eggs
300 ml milk
30 g melted butter
Instructions:
Mix berries with sugar, orange juice, and voatsiperifery. Let macerate 10–15 min.
Combine dry ingredients, then wet ingredients. Cook golden pancakes.
Serve topped with marinated berries and a drizzle of maple syrup.
Tip: Voatsiperifery adds a fruity-citrus contrast, making brunch extraordinary.
Where to Find Genuine Madagascar White Voatsiperifery in Canada and the USA
Looking for a rare and authentic spice to elevate your recipes?
Madagascar’s white voatsiperifery, offered by Matana, is a hand-harvested wild pepper from the tropical forests of southeastern Madagascar. Its floral and citrus notes naturally enhance fish, white meats, and even refined desserts.
Committed to fair trade and exceptional quality, Matana works directly with Malagasy producers to bring North American chefs and food lovers authentic, natural, and sustainable spices.
👉 Discover white voatsiperifery and other exceptional spices (Bourbon vanilla, pure cacao, turmeric, combava, moringa) in our online store — let the flavors of Madagascar inspire your cooking.
