It's one of the rarest peppers in the world, a vine that climbs the tall trees of Madagascar's rainforests. The berries grow on the youngest branches, which are 10 to 20 meters high. Farmers harvest them by hand from June to September, using rudimentary bamboo ladders. The crop is then sorted and laid out to dry in the sun. It can be used to season salads and potatoes, but it also pairs well with pork and lamb, in particular, and even fish. Exceptional with foie gras. It's delicious with cheeses, especially goat's cheese. Perfect with pasta, but it's the combination with sweet foods that will surprise you most: with fruit, melon, strawberries, cherries, apples, pears, and above all, with chocolate.