Tsiperifery is a wild pepper harvested in Madagascar, whose taste value is internationally recognized. Several species or morphotypes have been identified, presenting different organoleptic qualities. However, its collection is often destructive, threatening both the survival of the species and the conservation of its habitat. Selection and domestication of tsiperifery and its subsequent cultivation can solve this problem, while providing resources to small-scale farmers in Madagascar. To promote this innovation, we aim to set out some initial guidance on the propagation of tsiperifery, its cultivation, and its reintroduction to forests. i) The recovery of the cuttings depends on the type of organ taken from the parent liana (stolon rather than plagiotropic branch) and on the morphotype; ii) Seed germination depends on fruit maturity; iii) The preferable stake tree possesses soft and rugged bark; iv) Mandraka is the best cultivation zone.