White voatsiperifery pepper

On the islands off the coast of Africa grows the Piper borbonense, a woody climber. In Madagascar they call it voatsiperifery, pepper (voa) from the pepper vine ( (tsiperifery) The small, stalked berries are fruity and quite tart.

Temporarily limited stock - new harvest expected soon

The pepper species Piper borbonense is also called Cubeba borbonensis, because it is related to the cubeb pepper. The pungency of this pepper is determined by pepper oil (piperine), just like with black pepper and long pepper. Because of the botanical name and the link with Madagascar, it seems obvious to call the pepper bourbon pepper, but that name is already used for the fruits of the Schinus molle, a relative of the pistachio nut. This is also called Peruvian pink pepper.

The plant is native to the tropical forests of Madagascar, Réunion, Mauritius and the Seychelles, islands off the east coast of Africa, and hardly or not at all on the continent itself. Picking the fruits is no easy task, the tendrils grow wild or semi-wild as lianas up to a height of 10 metres and more against trees. The fruits are located at the end of the tendrils on the young shoots, high up in the tendrils. The fruits are 5 mm in size and round, after drying a fraction smaller (3 mm). The white peppercorns are a fraction smaller still.

In Madagascar, about one and a half to two tons of voatsiperifery are picked each year, very little for a pepper variety. Because the fruit is only picked in the wild, there is no organic labeling of voatsiperifery. Voatsiperifery is included in the 'Ark of taste'.

Smell and taste

Like the cubeb pepper, the voatsiperifery is fruity and aromatic, with a hint of camphor (white voatsiperifery is less camphorous). White voatsiperifery is distinguished from other white peppers by its aroma and pungency.

The aromas of a peppercorn are released as soon as the peppercorn is ground. Do not cook the voatsiperifery for too long, even though it is known to retain the aromas for a long time, and take maximum advantage of its special character.

Usage

White voatsiperifery can be used whole or ground. It is a versatile white pepper. Adjust your dosage to the sharp character of this special pepper.

Suitable for delicate vegetables such as courgettes, cucumbers and beans, in creamy soups and sauces and as a table pepper.

Features:

• 100% pepper berries from the Piper borbonense
• wild harvest - hand picked
• 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  February 2026 (02/26)
• 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