Red voatsiperifery pepper

On the islands off the coast of Africa grows the Piper borbonense, a woody climber. In Madagascar they call this pepper Voatsiperifery, or pepper of the peppervine. The small, stalked berries are fruity and quite sharp.

The pepper is also called 'poivre lingue', the vine pepper. It is common to use the botanical name  Piper bornonense to use,  sometimes called Cubeba borbonensis,  because of  the relationship  of  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 included in the 'Ark of Taste' (Slowfood foundation).

Smell and taste

Like the cubeb pepper, the voatsiperifery is fruity and aromatic, with a hint of camphor (white voatsiperifery is less camphorous). The red berry comes across as milder than the black, due to the deeper developed flavour palette through ripening, and is therefore widely applicable.

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

Red voatsiperifery can be used whole and ground. When grinding, the stalk sometimes protests. This is inevitable. The stalk is essential, if it is removed, the berry wall is damaged with a good chance that the pepper quickly loses its aromas.

Red voatsiperifery is a versatile, ripe pepper that goes well with poultry, including chicken, and meat with a more pronounced flavor, such as game. Also tastes great in (sour) green salads and sauces, side dishes and finger food. Adjust your dosage to the sharp character of this special pepper.

Tip: combine this pepper with pear or pear pie! And definitely worth it, with goat cheese!

Features:

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

Assortment

• available in glass, stand-up pouch and test tube
• glass jar contains 60 grams
• stand-up pouches with a capacity of up to 30 to 500 grams
• available in 10 ml test tube
• 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  voatsiperivery pepper in closed packaging
• preferably store in a dark, dry and cool place
• at least good until February 2027 (02/27)
• 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