False Peppers: Discover Ma Khen and Verbena Pepper

Interest in rare and lesser-known spices is growing fast. As global cuisines continue to inspire, more food lovers are exploring unexpected aromas, new textures, and surprising sensations. Among these discoveries, wild pepper — often mistaken for true pepper — are earning their place on the spice shelf.

But what exactly is a “false pepper”? And how can you tell the difference from a true one? In this article, we’ll clarify the confusion and introduce you to two exceptional wild pepper from Southeast Asia: Wild Forest (Ma Khen) Pepper and Verbena Pepper.

It may sound obvious, but identifying true pepper requires a precise botanical definition.

True pepper comes exclusively from the Piper genus, part of the Piperaceae family. The most well-known is Piper nigrum — the source of black, white, and green pepper, depending on harvest stage and processing method.

Popular types of true pepper:

Les variétés les plus connues sont :

• Piper nigrum: Produces black, white, or green pepper — like the famous Black Kampot pepper.

• Piper longum: Known as long pepper, with warm and subtly sweet notes. Often confused with Piper retrofractum (Javanese long pepper).

• Piper borbonense: Also called wild Madagascar pepper (Voatsiperifery), with citrus and earthy notes.

• Piper cubeba: Cubeb pepper, often used in Indonesian cooking.

What gathers all true rare peppers, beyond their shared botanical origin, is the presence of piperine — a naturally occurring compound responsible for the sharp, spicy heat we associate with pepper. This molecule interacts with the nerve endings on the tongue, creating that familiar tingling sensation that makes pepper such a cornerstone of savory flavoring.

Used for thousands of years, true peppers have been traded along ancient spice routes and prized in kitchens across continents.

Understanding the botanical and sensory differences between true peppers and false peppers is essential if you want to use them wisely. While they may look alike — especially once dried — they come from entirely different plant families and offer unique aromatic signatures.

False peppers refer to pepper-like berries that look like true pepper, but come from different botanical families — such as Rutaceae, Anacardiaceae, or Zanthoxylaceae.

Despite being unrelated, they share many similarities:

• A round, pepper-like appearance
• Similar size
• Comparable culinary uses

Some examples of famous false pepper:

However, the flavor profiles are far more diverse — floral, citrusy, woody, or even resinous.

Some, like Sichuan pepper or Ma Khen, create a tingling or numbing sensation on the tongue due to molecules like sanshool.

We often confuse true rare peppers with false peppers due to a combination of historical, visual, and culinary factors.

A history of substitution: For centuries, the long and costly spice trade routes made it difficult to source true peppercorns, especially in remote regions. In response, traders and local merchants began using visually similar local berries as substitutes

A visual resemblance: Most false peppers come in the form of small, round berries that closely mimic the appearance of true peppercorns. They can be red, black, or brown, and once dried, the differences become even harder to spot.

A similar culinary usage: In the kitchen, false peppers are often handled just like their botanical counterparts. They can be used whole, crushed, or ground to flavor dishes, infused into sauces or teas, and incorporated into marinades. Their exotic aromas and unique flavor profiles have even become a favorite among chefs seeking new sensory experiences.

Committed to ethical and sustainable sourcing, La Plantation introduces a new line of rare wild pepper — hand-harvested following traditional methods.

• Ma Khen pepper (Zanthoxylum rhetsa, Vietnam)

Harvested in the highlands by the Akha ethnic group. 100% pure, without additives.

• Verbena pepper (Litsea cubeba, Cambodia)

A wild mountain pepper from the Annamite range, prized for its medicinal properties and citrusy aroma.

Wild (Ma Khen) pepper (Zanthoxylum rhetsa)

Native to the volcanic regions of Laos and northern Vietnam, Ma Khen grows above 800m altitude. The name comes from the fact that these berries are harvested high in the tree canopy — sometimes over 35 meters tall.

Aroma Profile:

Fresh mandarin, light smoke, floral and resinous hints. On the palate, it creates a gentle tingling or buzzing sensation — a signature of some Asian pepper.

Culinary uses:

Extremely versatile in the kitchen:

• Infuse in broths, sauces, or marinades

• Crush in a mortar to season white meats, fish, or steamed vegetables

• Perfect with shellfish, soft cheeses (like burrata), or fresh goat cheese

• Wonderful in fruit desserts — especially citrus, berries, or dark chocolate

Pro tip: Add a few berries to sparkling water for a natural citrus twist.

Verbena pepper (Litsea cubeba)

Less known but just as remarkable, Verbena pepper comes from a tree in the laurel family found in Cambodia, Vietnam, and southern China.

Aroma Profile:

Fragrance of lemon verbena, with notes of lime, lemon balm, and grapefruit. It has no spiciness, unlike true pepper, but offers a fresh, clean bitterness with subtle floral depth

Culinary uses:

• Excellent with delicate fish — poached or raw (ceviche, tartare)

• Elevates shellfish like lobster or crab

• Enhances white meats, especially when added at the end of cooking

• Delicious with crunchy vegetables: radish, asparagus, mushrooms

• Brightens desserts like yogurt, panna cotta, citrus tarts, or sorbet

Pro tip: Combine with cardamom, coriander, or white Kampot pepper to create your own aromatic spice blends.

Can I use wild pepper berries in everyday cooking?

Yes — just use them sparingly. Despite being rare, wild berries like Ma Khen or Verbena blend beautifully into daily meals: add them to vegetables, use them in desserts, or brew them as a tea.

Are they suitable for sweet recipes?

Absolutely. Ma Khen pairs well with red fruits, chocolate, or ice cream. Verbena is great with citrus, stone fruits, dairy desserts, and yogurt.

Should I cook them or use them raw?

Gentle methods work best. Try steaming, infusion, or adding them at the end of cooking. Avoid long or high-heat preparations, especially with Verbena.

Can I mix them with other spices?

Yes — they’re very complementary. Try Verbena with coriander, galangal, or cardamom. Ma Khen blends well with ginger, white pepper, and lemony herbs.

Are wild pepper berries spicy?

Not always. Verbena is not spicy at all. Ma Khen creates a tingling sensation, but without any heat or burn like black pepper.

What’s the best way to grind them?

Use a mortar and pestle to keep their texture and aroma. You can also infuse them whole in sauces or broths. Avoid fine grinders that may overheat or clog.

True rare peppers may be powerful, but false peppers reveal an entirely new world of flavors — subtle, unexpected, and deeply aromatic.

With Ma Khen and Verbena peppers, La Plantation invites you to explore a more adventurous spice journey. Try bold pairings, surprise your taste buds, and travel to the mountains of Southeast Asia with every dish.