Go directly to product information
1 <tc>of</tc> 5

depeperwinkel

White voatsiperifery pepper

White voatsiperifery pepper

Normal price €9,80 EUR
Normal price Offer price €9,80 EUR
Offer Out of stock
Including VAT. Shipping costs will be calculated at checkout.
Your performance

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

The pepper species Piper borbonense is also called the Cubeba borbonensis, because it is related to the cubeb pepper. The sharpness of this pepper is determined by pepper oil (piperine), just like black pepper and long pepper. Because of the botanical name and the link with Madagascar, it seems obvious to call the pepper bourbon pepper, but that name is already used for the fruits of the Schinus molle, a relative of the pistachio nut. This is also called Peruvian pink pepper.

The plant occurs naturally in the 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 not an easy task, the vines grow wild or semi-wild as lianas up to a height of 10 meters and more against trees. 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). The white peppercorns are a fraction smaller.

About one and a half to two tons of voatsiperifery are picked annually in Madagascar, very little for a type of pepper. Because the fruit is only picked in the wild, there is no organic labeling of the voatsiperiphery. Voatsiperifery is included in the 'Ark of taste'.

Smell and taste

Like the cubeb pepper, the voatsiperifery is fruity and aromatic, with a hint of camphor (white voatsiperifery is less camphorous). White voatsiperifery is distinguished from other white peppers by its aroma and pungency.

The aromas of a peppercorn are released as soon as the peppercorn is ground. Do not cook the voatsiperifery for too long, even though it is known to retain its aromas for a long time, and take full advantage of its special character.

Usage

White voatsiperifery can be used whole or ground. It is a versatile white pepper. Adjust your dosage to the sharp character of this special pepper.

Suitable for delicate vegetables such as courgettes, cucumbers and beans, in creamy soups and sauces and as table pepper.

Features:

  • 100% pepper berries from Piper borbonense
  • wild picking - picked manually
  • 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:

  • keep your Voatisiperifery pepper in closed packaging
  • preferably store in a dark, dry and cool place
  • best before December 2025 (12/25)
  • this expiration date is an indication
View all details