Black voatsiperifery pepper

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

The pepper is also called 'poivre lingue', the vine pepper. It is common to use the botanical name Piper bornonense, sometimes called Cubeba borbonensis, due to its relationship with the cubeb pepper, also a tail pepper.

In reality, it concerns three types of pepper, one of which is the Piper borbonense, thePiper borbonense, the Piper pyrifolium and the Piper pach yphyllum. These peppers occur naturally in 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 pepper grows in places that are difficult to access, the vines grow up trees and rock walls. The fruits are located at the end of the vines on the young shoots, high in the vines. The fruits are 5 mm in size and round, after drying they are slightly smaller (3 mm). You immediately recognize them by their relatively long - edible - stem. The spiciness of this pepper, just like black peppers and long peppers, is determined by pepper oil (piperine). 

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

Smell and taste

The pepper of the tsiperifery is 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 its aromas for a long time.

Usage

Black voatsiperifery can be used whole or ground. The stem sometimes protests when grinding. that is inevitable. The stem 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 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 type of pepper.

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

Recipe(s):

Features:

• 100% pepper berries from 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 test tube of 10 ml
• larger quantities on request

Gift packaging

• 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 minute

Save:

• keep your Voatisiperifery pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before February 2026 (02/26)
• this expiration date is an indication

Batch number

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