Black Voatsiperifery pepper

Voatsiperifery is a tailed pepper growing only on the islands off the east coast of Africa. In Magalasy language it is called voatsiperifery, literally meaning pepper from the pepper vine.

The pepper is also known under the French name 'poivre lingue'. It is common to use the botanical name Piper borbonense  sometimes called Cubeba borbonensis, due to its relationship to the cubeb.pepper, also a tailed pepper.

In reality, this voatsiperifery concerns a trio of peppervarieties, of which the Piper borbonense is one, together with the Piper pyrifolium and the Piper pachyphyllum. These peppers occur naturally in tropical forests of Madagascar, Réunion, Mauritius, and the Seychelles, islands off the east coast of Africa, some say hardly some say not at all on the continent itself.

Picking the berries is no easy task, as the vines grow up in hard-to-reach places around trees and rock faces. The berries are located at the end of the vines on the young shoots, high up in the vines. The small fruits are no more than 5 mm in size and round, becoming slightly smaller after drying. You can recognize them immediately by their relatively thin, long, edible stalk. The sharpness of this pepper comes just like with black peppers and long peppers from piperine.

In Madagascar the pepper grows in the higher central parts  of the isle. One and a half to two tons of voatsiperifery are harvested annually in Madagascar, compared to most pepper varieties a very  modest harvest. although the fruit is only picked in the wild, there is also organic Voatsiperifery. Voatsiperifery pepper is included in the 'Ark of Taste' (Slow Food Foundation).

Scent and taste

The berrties from the Tsiperifery are fruity and aromatic, with a hint of camphor. The aromas are released as soon as the pepper is ground. Do not cook the voatsiperifery for too long, even though it is known to retain its aromas for a long time.

Usage

Black voatsiperifery can be used whole or ground. When grinding, the stem sometimes protests; that is unavoidable. The stem is essential, when removed, the berry wall would be damaged, with a significant chance that the pepper quickly loses its aromas.

Black Voatsiperifery is a versatile black pepper, which pairs excellently with white fish, white meat, (sour) green salads and delicate vegetables, and on pasta. Black Voatsiperifery gives a boost to your masala spice blends. Adjust your dosage to the sharp character of this special pepper.

Tip: Try this pepper with goat cheese, also in warm preparation! Heat the pepper not too vigorous (on grill or barbecue) as the pepper will develop bitter tones.

Recipes):

Features:

• 100% pepperberries of the Piper borbonense
• foraging (partially planted)
• origin: Madagascar

Assortment

• available in glass (60 grams), stand-up pouch and sample sachet (10 ml)
• Larger quantities on request

Storage:

• store your voatsiperifery pepper in sealed packaging in a dark, dry and cool place
• best before June 2028 (06-2028)