Red voatsiperifery pepper

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

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, the Piper 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 sharpness 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 voatsiperifery.

Voatsiperifery is included in the 'Ark of taste' (Slowfood foundation).

Smell and taste

Like the cubeb pepper, the voatsiperifery is fruity and aromatic, with a hint of camphor (white voatsiperifery is less camphorous). The red currant appears milder than the black one, due to the more deeply developed taste palette through ripening, and is therefore widely applicable.

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

Red 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.

Red voatsiperifery is a versatile, ripe pepper that goes well with poultry, including chicken, and meat with a more distinct 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 this pepper with pear or pear pie! And definitely worth it, with goat cheese!

Features:

• 100% ripe pepper berries of the 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 10 ml test tube
• 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:

• store your voatsiperivery 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