Black voatsiperifery pepper

Voatsiperifery is the tailed pepper that only grows on the islands off the east coast of Africa. In Magalasy the peppers are called voatsiperifery, pepper of the pepper vine.

The pepper is also called 'poivre lingue', the vine pepper. It is common to use the botanical name Piper borbonense, sometimes called Cubeba borbonensis, because of the relationship with the cubeb pepper, also a tailed pepper.

In reality, it concerns three types of pepper, one of which is the Piper borbonense, the Piper borbonense, the  Piper pyrifolium and the Piper pachyphyllum. These peppers are native to the tropical forests of Madagascar, Réunion, Mauritius and the Seychelles, islands off the east coast of Africa, and rarely or never on the continent itself.

Picking the fruits is no easy task, the pepper grows on  hard to reach places, the tendrils grow against trees and rock faces. The fruits are located at the end of the tendrils on the young shoots, high in the tendrils. The fruits are 5 mm large and round, after drying a fraction smaller (3 mm). You recognize them immediately by their relatively long - edible - stalk.  The pungency of this pepper is determined, just like with black peppers and long peppers, by pepper oil (piperine).

In Madagascar  the pepper grows in the higher parts of central Madagascar. In Madagascar, one and a half to two tons of voatsiperifery are picked annually, very little for a pepper species. Because the fruit is only picked in the wild, there is no organic labeling of the voatsiperifery. Voatsiperifery is (just like Kampot pepper) included in the 'Ark of taste' (Slowfood foundation).

Smell and taste

The pepper of the tsiperifery fruity and aromatic, with a hint of camphor. The aromas of a peppercorn are released as soon as the peppercorn is ground. Therefore, do not cook the voatsiperifery for too long, even though it is known to retain the aromas for a long time.

Usage

Black voatsiperifery can be used whole and ground. When grinding, the stalk will sometimes protest. That is inevitable. The stalk is essential, if it were removed, the berry wall would be damaged with a good chance that the pepper would quickly lose its aromas.

Black voatsiperifery is a versatile black pepper that goes well with white fish, white meat, (sour) green salads and delicate vegetables and on pasta. Black voatsiperifery gives a boost to your masala spice mixes. Adjust your dosage to the pungent character of this special pepper variety.

Tip: Combine this pepper with goat cheese, also in hot preparations! Do not heat the pepper too much (on grill or barbecue), otherwise the pepper will become a bit bitter.

Recipes):

Features:

• 100% pepper berries from the Piper borbonense
• wild picking (partly planted)
• origin: Madagascar

Assortment

• available in glass, stand-up pouch and test tube  from 10 ml
• larger quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• For an overview of our gift packaging, please refer to the gift packaging section

General advice

• grind your pepper shortly before use
  
• add the ground pepper to your preparation at the very last moment

Save:

• save your  voatisiperifery pepper in closed packaging
• preferably store in a dark, dry and cool place
• at least good until November 2026 (11/26)
• This expiration date is an indication

Batch number

The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice