Taste and culinary use: It is an exceptional pepper with woody floral aromas, fresh lemony notes evoking long pepper. Less spicy than black pepper, its spicy taste enhances red meats, shellfish, fatty fish, duck and desserts such as chocolate fondant. Like all peppers, you have to add it at the end of cooking. Properties and health benefits: Anti-bacterial, it relieves colds, gastrointestinal problems. Its anti-inflammatory properties help digestion and eliminate bloating. History: It is a wild pepper, harvested by hand in the tropical forests of Madagascar. The berries are reddish-brown in color with a small tail. It only grows on young shoots along lianas that can reach 20m high, making it a very rare pepper. Origin: Madagascar