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 peppervine. The small, stalked berries are fruity and quite spicy.

Temporarily unavailable awaiting new harvest!
Black VOA is in stock.

The pepper is also called 'poivre lingue', the liana pepper. It is common to use the botanical name to use Piper bornonense, sometimes called Cubeba borbonensis, because the kinship of the cubeb pepper, also a tail pepper.

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 small fruits is no easy task; the pepper grows 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 spiciness of this pepper is just like with black peppers and long peppers determined by pepper oil (piperine).

In Madagascar The pepper grows in the higher elevations 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

Like the cubeb pepper, the Voatsiperifery is fruity and aromatic, with a hint of camphor (white Voatsiperifery is less camphor-like). The red berry comes across as milder than the black one, due to the flavor profile developed more deeply through ripening, making it versatile.

The aromas of a peppercorn are released as soon as it 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. When grinding, the stem may occasionally 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 pairs excellently 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 food. Adjust your dosage to the spicy character of this special pepper.

Tip: try pairing this pepper with pear or pear tart! And it is certainly worth a try with goat cheese!

Features:

• 100% ripe peppercorns from Piper borbonense
• foraging (partially planted)
• origin: Madagascar

Assortment

• available in glass (60 grams), stand-up pouch and test tube (10 ml)
• Larger quantities on request

Gift packaging

• The jar is available in 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 moment.

Save:

• save your Voatsiperivery pepper in sealed 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 trace which supply an item originated from. It is listed on the packing slip and the invoice.