White Voatsiperifery pepper grows at the heart of the Malagasy forests, on vines which grow up to 30m high. It comes from the Piperaceae botanic family. Its name comes from “voa” which means fruit and “tsiperifery” from the name of the plant in Malagasy (Piper borbonense). This wild pepper only produces fruit on young shoots from June to August in southeast Madagascar.
The white colour of this Voatsiperifery pepper comes from the lengthy hours spent removing the pericarp from the fresh peppercorns. Only the centre is kept which contains all the delicious aromas of this rare pepper. This “wild pepper” is often mistaken for cubeb, and is often called “country cubeb” in Madagascar. For almost 20 years now it has come to enchant every chef in Europe! Voatsiperifery is present in traditional Malagasy dishes and in macerated preparations with different varieties of chilli peppers. The complex aromas of Voatisperifery make it the ideal companion for dishes which need a fresh and acidic kick. Best used ground roughly just before serving to preserve the full aromatic flavours. Be careful not to cook it for too long in your dishes as this could make it bitter.
Perfect with crunchy pan-fried vegetables or vegetable gratin. Enhances sautéed girolles, roast poultry, a bitter chocolate cake and creamy sauces.
Pepper, whether whole or ground can lose its flavour and needs to be stored in a cool, dry place away from strong, direct light it preserve the aromas.
|Genus and botanical species||Piper borbonense|
|Ingredients||white voatsiperifery pepper|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|