Voatsiperifery, Bush Pepper

Piper borbonense — Wild Madagascar pepper

Voatsiperifery is the wild forest pepper of southeastern Madagascar. The small, dark berries often arrive with their tiny stems attached. In the kitchen it delivers a distinctive woody, resinous warmth lifted by a citrusy, gently sour top note—excellent for finishing grilled meats, lamb and richly flavored vegetables.

• Botany: Piper borbonense (related to long pepper)
• Origin: Southeastern rainforests of Madagascar (wild-harvested)
• Form: whole berries (often with stems); best cracked fresh
• Profile: woody, spicy, citrus-zesty, lightly tart; medium warmth

Aroma & Taste

More aromatic and foresty than standard black pepper, with hints of citrus peel and pine. Heat is present but refined; it perfumes rather than overwhelms.

Culinary Uses & Pairings

• Grill & pan: crush and finish steaks, lamb chops, venison, duck or roasted mushrooms.
• Seafood: crack over tuna, scallops or butter-basted white fish.
• Vegetables & carbs: superb with roasted root veg, ratatouille, creamy polenta or potato purée.
• Sweet experiments: a light pinch elevates dark chocolate, strawberries or caramelized pineapple.

How to Use

• Crush, don’t dust: use a mortar & pestle or adjustable mill on coarse. The stems can clog fine grinders.
• Timing: add early for deeper warmth, or crack freshly at the end to spotlight citrusy top notes.
• Blooming: warm the crushed pepper briefly in butter or olive oil to round its edges before saucing.

Dosage & Kitchen Ratios

• Finishing: 1/8–1/4 tsp coarsely crushed per portion.
• Sauces/gravies: 1/2 tsp crushed per 1 l (4 cups) base, then adjust.
• Dry rubs: 1 tsp per 250 g (9 oz) meat, blended with salt and herbs.

Pair With

Garlic, shallot, thyme, rosemary, bay, citrus zest, juniper, paprika/pimentón, clove and a touch of honey or balsamic reduction.

Ingredients & Allergens

Ingredients: Voatsiperifery pepper (Piper borbonense).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store whole berries airtight, cool, dry and away from light. Best aroma within 18–24 months. Crack only what you need.

Substitutes & Notes

Closest flavor family: long pepper (hotter, more musky) or high-quality black pepper plus a whisper of lemon zest. No exact 1:1 for voatsiperifery’s woody-citrus lift.

FAQ

Can I use a regular pepper mill?
Yes, if it handles coarse settings; stems may jam fine mechanisms—mortar & pestle is safest.

Is it very hot?
Medium warmth; noticeably peppery but more aromatic than fiery.

When should I add it?
Early for roundness in braises and sauces; freshly cracked at the end for bright, citrusy highs.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de