Black Voatsiperifery Pepper

Voatsiperifery is the tail pepper that only grows on the islands off the east coast of Africa. In Magalasy the peppers are called voatsiperifery, pepper of the pepper rank.

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, of which the Piper borbonense is one, 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 (just like Kampotpeper) included in the 'Ark of taste' (Slowfood foundation).

Odor and taste

The pepper of the tsiperifery is fruity and aromatic, with a hint of camphor. 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.

Use

Black 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.

Black voatsiperifery is a versatile black pepper that goes well with white fish, white meat, (sour) green salads and delicate vegetables and pasta. Black voatsiperifery gives a boost to your masala spice blends. Adjust your dosage to the sharp character of this special type of pepper.

Tip: Try combining this pepper with goat cheese, also in warm preparations! Do not heat the pepper too vigorously (on a grill or barbecue), as the pepper will become a bit on the bitter side.

Attributes:

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

Assortment

• 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 moment

Save:

• keep your voatisiperifery pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before September 2025 (09/25)
• this best before date is an indication