Collection: Peppers & spices

Not everything that looks like pepper is pepper

We readily use the word “pepper” for small aromatic berries. Yet they do not all come from the same plant.

Black pepper is the dried fruit of Piper nigrum, a tropical climbing vine grown for its berries. Depending on their ripeness and preparation, this same plant can give black, green or white pepper, among others.

Voatsiperifery belongs to another world. Harvested in Madagascar, this small wild pepper can be recognised by the fine stem that extends from its berries. Its scent is woodier and fruitier, with a less direct heat than black pepper.

Pink berries, despite often appearing in pepper blends, are not true peppers of the genus Piper. Their profile is more delicate, fruity and slightly resinous.

And the clove changes plant part entirely: what we call a “clove” is in fact the flower bud of the clove tree, picked before it opens and then dried.

Fruit, berry, flower bud: similar shapes in our kitchens can tell the stories of very different plants.

Spices you can still recognise

At Kintavolana, we favour whole spices whenever possible.

A peppercorn keeps its shape. The small stem of the Voatsiperifery remains visible. The pink berry keeps its fragile shell. The flower bud of the clove tree is still recognisable.

This choice is also practical in the kitchen: whole spices can be ground or crushed just before use, making it easier to adjust their intensity.

Above all, it brings us back to something very simple: seeing the material before using it.

Grind, crush or leave whole?

Black pepper

Grind or crack at the last moment. It can be added during cooking or as a finishing touch, depending on the result you want.

Voatsiperifery

Grind or crush gently, preferably towards the end of preparation to preserve its aromatic profile. It works as well in savoury dishes as with chocolate or certain fruits.

Pink berries

Their shell is fragile. Use them whole or lightly crushed, preferably as a finishing touch.

Cloves

They can be left whole to flavour a dish and removed before serving, or ground in small quantities when you want to incorporate them directly.

Spices from Madagascar

Madagascar holds an important place in this collection.

The cloves, black pepper, Voatsiperifery and pink berries we have selected let you discover very different materials from a single territory.

But their shared origin does not mean they are alike.

Some are cultivated, others may come from wild plants. Some are fruits, others flower buds. Their shape, their scent and the way they are used tell the story of a different material each time.

At Kintavolana, origin is not used as decoration: it is part of what we seek to understand and present.

Frequently asked questions

What is the difference between black pepper and Voatsiperifery?

Black pepper comes from Piper nigrum. Voatsiperifery is a wild pepper from Madagascar, distinct from classic black pepper. It stands out for its small berries with a fine stem and its woodier, fruitier profile.

Are pink berries pepper?

No. Despite being called “pink peppercorns” and appearing in some pepper blends, pink berries are not fruits of Piper nigrum and do not belong to the genus Piper.

Why buy whole spices?

Whole spices keep the material in a recognisable form and can be ground or crushed at the moment of use. Their intensity can then be adjusted more easily to each dish.

How should pepper and spices be stored?

In a tightly closed container, in a dry place, away from light, heat and moisture.