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Red voatsiperifery pepper

Red voatsiperifery pepper

Normal price €8,70 EUR
Normal price Offer price €8,70 EUR
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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 rank. The small, stalked berries are fruity and quite sharp.

The pepper is also called 'poivre lingue', the liana pepper. It is customary to use as a botanical name Piper bornonense, sometimes called Cubeba borbonensis, because of its relationship with the cubeb pepper, also a tail pepper.

In reality there are three pepper varieties, one of which is the Piper borbonense, the Piper borbonense, the Piper pyrifolium and the Piper pach yphyllum. These peppers occur naturally in the tropical forests of Madagascar, Réunion, Mauritius and the Seychelles, islands off the east coast of Africa, and not or hardly on the continent itself.

Plucking the fruits is no sinecure, the pepper grows in hard-to-access places, the tendrils grow against trees and rock walls. The fruits are located at the end of the tendrils on the young offshoots, high in the tendrils. The fruits are 5 mm large and round, after drying a fraction smaller (3 mm). You can recognize them immediately by their relatively long - edible - stalk. Just like black peppers and long peppers, the sharpness of this pepper 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, very little for a pepper variety. Because the fruit is only picked in the wild, there is no organic labeling from 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, due to the more deeply developed taste palette due to the ripening process, 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 the aromas for a long time.


Red voatsiperifery can be used whole and ground. When grinding, the stem sometimes wants to protest. that is unavoidable. 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 pronounced flavour, 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!


  • 100% ripe pepper berries of the Piper borbonense
  • wild picking (partly planted)
  • origin: Madagascar


  • available in glass, pouch and test tube
  • glass jar contains 60 grams
  • stand-up pouches with a content of up to 30 to 500 grams
  • available in 10 ml test tube
  • larger quantities on request

Gift Wrap

  • the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
  • for an overview of our gift packaging, please refer to the category gift packaging

General advice

  • grind your pepper shortly before use
  • add the ground pepper to your preparation at the very last minute


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