The Piper borbonense, a woody climber, grows on the islands off the coast of Africa. In Madagascar, they call it pepper Voatsiperifery, or pepper of the pepperThe small, stemmed berries are fruity and quite tart.
Temporarily unavailable pending new harvest!
Black voa is in stock.
The pepper is also called 'poivre lingue', the lianapepper It is common to use the botanical name Piper bornonense to use, sometimes called Cubeba borbonensis, because of the relationship of the cubebpepper, also a tailpepper.
In reality it is a trio pepperspecies, of which the Piper borbonense is one, the Piper borbonense, the Piper pyrifolium and the Piper pachyphyllum. This peppers occur naturally in the tropical forests of Madagascar, Réunion, Mauritius and the Seychelles, islands off the east coast of Africa, and hardly ever on the continent itself.
Picking the fruits is no easy task, the pepper grows up In difficult-to-reach places, the vines grow up trees and rock faces. The fruits are located at the end of the vines on the young shoots, high up in the vines. The fruits are 5 mm in size and round, slightly smaller (3 mm) after drying. You can immediately recognize them by their relatively long—edible—stalk. The sharpness of this pepper is the same as 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 pepperVery few species. Because the fruit is only picked in the wild, there is no organic labeling for the voatsiperifery.
Voatsiperifery is included in the 'Ark of Taste' (Slowfood Foundation).
Smell and taste
Just like the cubebpepper Voatsiperifery is fruity and aromatic, with a hint of camphor (white voatsiperifery is less camphorous). The red berry is milder than the black berry, due to its more deeply developed flavor palette through ripening, making it widely applicable.
The aromas of a peppergrains are released as soon as the pepperThe grain is ground. Therefore, don't cook the voatsiperifery for too long, even though it's known for retaining aromas for a long time.
Usage
Red tallow can be used whole or ground. The stem can sometimes protest when ground, which is unavoidable. The stem is essential; if it were removed, the berry wall would be damaged, with a good chance of damage. pepper quickly loses its aromas.
Red voatsiperifery is a versatile, ripe pepper, which pairs perfectly with poultry, including chicken, and meats with a more pronounced flavor, such as game. It also tastes great in (sour) green salads and sauces, side dishes, and finger foods. Adjust your dosage to the pungent nature of this special pepper.
Tip: combine these pepper I agree with pear or pear tart! And definitely worth it with goat cheese!
Features:
- 100% ripe pepperberries of the Piper borbonense
- wild picking (partly planted)
- origin: Madagascar
Assortment
- available in glass (60 grams), stand-up pouch and test tube (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 at the very last moment to your preparation
Save:
- save your voatsiperivery pepper in closed packaging
- preferably store in a dark, dry and cool place
- best before February 2027 (02-2027)
- This expiration date is an indication
Batch number
The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.
