Origin and Raw Materials: This wild pepper grows on Piper borbonense vines thriving naturally at the tops of rainforest trees in southeastern Madagascar. Harvested exclusively when the berries reach full bright red ripeness, this rare grain stands out due to its small size and characteristic attached stem. Its late harvest endows it with an exceptional concentration of natural sugars and essential oils.

Producer: Founded by Karine Blanc, Sarabar meticulously sources exceptional peppers and rare spices worldwide. Partnering directly with Malagasy foraging communities, Karine Blanc promotes responsible wild harvesting that protects vines and rainforest ecosystems. Each batch is inspected and packaged in France to guarantee absolute fresh berry aromas.

Production Process: Following acrobatic manual harvesting in the canopy, fresh red berries are hand-sorted one by one and spread in the sun to dry naturally over several days. This slow process concentrates fruity and resinous aromas while maintaining the reddish-brown hue of the pericarp without chemical processing.

Tasting Notes: The berries feature a reddish-brown hue with a distinctive small rigid tail. On the nose, this pepper develops a complex bouquet marked by aromas of candied red berries, pine resin, citrus, and damp forest floor. On the palate, the entry is smooth and warm, revealing a gradual heat beautifully balanced by bright, woody notes and a lingering finish.

Serving Advice & Aging Potential: Crush coarsely in a mortar or grind fresh just before serving over duck breast, beef tenderloin, roasted pigeon, sautéed porcini mushrooms, or scallop carpaccio. It also elevates strawberry, raspberry, or dark chocolate desserts served at 16 to 18 degrees Celsius. Store in a cool, dry place away from light and heat in its airtight container.

Awards & Environmental Certifications: Sarabar Red Wild Voatsiperifery Pepper undergoes strict quality control and offers full traceability from sustainable foraging practices compliant with European safety standards.