Verbena Pepper (Litsea cubeba)
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Wild Forest Pepper, also known as Ma Khaen berry, is a wild spice from Southeast Asia with fresh notes of citrus and fermented tea. Itβs ideal for enhancing meats, fish, and desserts with a unique aromatic twist.
Its bold yet balanced flavour makes it a versatile ingredient for home cooks and chefs looking to explore new taste combinations.
Victim of its success
Wild Forest Pepper: a rare spice with
unique citrus notes
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 Puβer), 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. Itβs also a great match for grilled fish, stir-fried vegetables, or even dark chocolate desserts.
There are many ways to use it:
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.
Grilled chicken with lemongrass and Wild Forest Pepper: Marinate chicken pieces with fresh lemongrass, ginger, green birdβs 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 pepperβs floral and citrusy tones.
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 β 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
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Wild Forest Pepper has a bold citrus aroma, typical of this botanical family of follicles. It delivers a fresh mandarin-like scent, with a hint of bitterness and notes of fermented tea (Puβer). Slightly resinous and floral, it also creates a tingling sensation on the palate β a natural effect known as paresthesia.
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