Wild Forest Peppercorns (Voatsiperifery)
Ab CHF 18.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Wild forest pepper (Voatsiperifery) from the forests of the southern Indian Western Ghats brings small, wrinkled grains with a deep, warm and savoury aroma. Notes of cedarwood, dark chocolate and dried citrus pair especially well with dishes that take time and roasted aromas.
- Category: pepper, whole
- Taste: warm and savoury, woody, cedarwood, dark chocolate
- Use: game ragout, lentil soup, braised beef shoulder, pulses, rye bread with butter, robust dips/pastes
- Format: 70 g jar / 200 g stand-up pouch
My tip: coarsely crush the grains in a mortar or grind them fresh (not too fine) and add them to the dish at the end – this keeps the ethereal, woody depth clearly noticeable. Perfect with long-braised sauces or on warm rye bread with butter.
Origin & Story
The wild forest pepper (Voatsiperifery) comes from the dense forests of the southern Indian Western Ghats, one of the oldest rainforest regions on earth. In this pristine environment, pepper still grows wild – without cultivation, without monoculture. These are genetically unaltered forms of black Tellicherry pepper, as they have occurred there for centuries. The berries are harvested by hand by local gatherers – often laboriously using climbing aids or simple bamboo ladders.
Highlights
Wild forest pepper is distinguished by its especially small, wrinkled grains, which release a warm, savoury and deep aroma when crushed. Typical are notes of cedarwood, nutmeg, dark chocolate and dried citrus. Its aroma is powerful but not intrusive – and develops best when coarsely crushed in a mortar or freshly ground. It is ideal for dishes with long cooking times or robust combinations with roasted aromas.
Quality
This pepper comes from wild harvesting in the Kerala region. The berries are harvested fully ripe, hand-sorted and sun-dried – entirely without machine sorting. The grains are irregular in shape and colour – a clear sign of their natural state.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I like to use this pepper for dishes with depth and time – for example on a game ragout, in a lentil soup with fried bacon or, quite classically, on dark rye bread with butter. Its ethereal, woody aroma always brings something original to the plate.
Recommended use
- For game dishes, lamb or braised beef shoulder
- With pulses such as lentils, chickpeas or beans
- In bread doughs with sourdough or rye
- As a robust seasoning in homemade dips and pastes
Recipe idea
Lamb navarin with wild forest pepper
View recipe
Origin / Ingredients
Tellicherry pepper (Piper nigrum) from wild harvesting in southern India
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
wild forest pepper
Additional information
| Weight | 0.07 kg |
|---|
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