Red voatsiperifery pepper

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

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The pepper is also known as 'poivre lingue', the lianapepper mentioned. It is common to use as a botanical name to use Piper bornonense, sometimes called Cubeba borbonensis, because the kinship of the cubebpepper, also a tailpepper.

In reality, it concerns a trio. peppersspecies, of which the Piper borbonense is one, the Piper borbonense, the Piper pyrifolium and the Piper pachyphyllum. This 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 fruit is no easy task, the pepper growing up hard-to-reach places; the vines grow up trees and rock faces. The fruits are found at the end of the vines on the young shoots, high up in the vines. The small fruits are 5 mm in size and round, becoming slightly smaller (3 mm) after drying. You can recognize them immediately by their relatively long, edible stalk. The sharpness of this pepper becomes just like with black peppers and long peppers determined by pepperoil (piperine).

In Madagascar grows the pepper in the higher parts of Central Madagascar. One and a half to two tons of voatsiperifery are harvested annually in Madagascar, for a peppersVery few. 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' (Slow Food Foundation).

Scent and taste

Just like the cubebpepper The Voatsiperifery is fruity and aromatic, with a hint of camphor (white Voatsiperifery is less camphor-like). The red currant comes across as milder than the black one, due to the flavor profile developed more deeply through ripening, and is therefore versatile.

The aromas of a peppergrains are released as soon as the pepperis ground into grains. Therefore, do not cook the voatsiperifery for too long, even though it is known to retain aromas for a long time.

Usage

Red Voatsiperifery can be used whole or ground. When grinding, the stem sometimes protests; that is unavoidable. The stem is essential; were it removed, the berry wall would be damaged, with a good chance that the pepper quickly loses its aromas.

Red Voatsiperifery is a versatile, ripe pepper, which pairs excellently with poultry, including chicken, and meats 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 these pepper Try it with pear or pear tart! And certainly worth a try with goat cheese!

Features:

• 100% ripe pepperberries of the Piper borbonense
• foraging
• origin: Madagascar

Aassortment

• available in glass (45 grams), stand-up pouch (various weight classes) and sample bag
• larger quantities than shown on request

Save

• batch number **CP650468
• best before March 2029 (03-2029)