Wild Forest (Ma Khaen) Pepper

Wild Forest Pepper, also known as “Ma Khaen pepper” or “wild mountain pepper”, is a rare spice native to Southeast Asia. It grows naturally in the wild forests of Laos and northern Vietnam, often found on volcanic highlands reaching up to 800 metres in altitude.

This spice comes from tall trees in the Zanthoxylum family, which can grow up to 35 metres high. These wild trees thrive in volcanic soil and benefit from a tropical mountain climate. The berries are handpicked using traditional methods that respect both the trees and the surrounding forest.

Botanically speaking, Wild Forest Pepper is not a true pepper. Like Sichuan Pepper, Timut Pepper, or Litsea Cubeba, it is a “follicle”, which belongs to a different botanical family but shares similar culinary uses.

Its popularity is growing fast due to its unique flavour and intense aromatic profile. Compared to Sichuan Pepper, Wild Forest Pepper is fresher, with a more delicate bitterness and bright citrus notes.

Wild Forest Pepper has a rich, multi-layered aroma.

It delivers a strong scent of citrus, especially mandarin, with subtle woody and smoky notes.

You may also notice a hint of bitterness, a fermented tea aroma (like Pu’er), and a light floral finish.

This spice works beautifully in both savoury and sweet recipes. It enhances white meats, such as roast or grilled poultry. It’s also a great match for grilled fish, stir-fried vegetables, or even dark chocolate desserts.

There are many ways to use it:

• Add whole berries to broths or marinades
• Infuse in teas or sauces
• Crush in a mortar or grind before seasoning your dish
• Use in desserts like fruit salads, sorbets, or citrus-based sweets

We recommend pairing it with fruits like pineapple or watermelon, or with citrus for a refreshing twist.

For the best flavour, dry toast it in a hot pan for a few seconds before grinding. This brings out their full aroma and softens the natural bitterness.

Recipe ideas using Wild Forest Pepper:

• Grilled chicken with lemongrass and Wild Forest Pepper: Marinate chicken pieces with fresh lemongrass, ginger, green bird’s eye chilli, and crushed Wild Forest Pepper. Grill until golden and crispy.

• Wok-fried vegetables with honey and Ma Khaen pepper: Stir-fry mixed vegetables with a pinch of turmeric powder, a drizzle of honey, and a few lightly toasted Wild Forest Pepper berries.

• Stracciatella toast with citrus zest and Wild Forest Pepper: Add a twist to your appetisers with a creamy base and a punch of citrus and spice.

• Mushroom and endive salad: Season with a touch of Wild Forest Pepper for added depth and freshness.

  Raspberry sorbet: A fruity dessert lifted by the pepper’s floral and citrusy tones.

Quick flavour tip:

Add a few Wild Forest Pepper berries to a bottle of sparkling water and leave it in the fridge overnight. The water will take on a light citrus aroma — refreshing and original!

To preserve the quality of your Wild Forest Pepper, store it in an airtight container away from light, air and moisture. A tinted glass jar or a resealable kraft bag works perfectly.

Stored properly, it will retain its full aroma for several months.

Its powerful aroma means that just a few berries are enough to flavour an entire dish. When eaten, the spice leaves a gentle tingling and numbing effect on the tongue