tsiperifery

Tsiperifery is a spice derived from the berries of a wild vine, Piper nigrum var. madagascariense, native to Madagascar. It is often referred to as the "Madagascar pepper" and is a member of the Piper genus, making it a relative of black pepper. The berries are harvested when ripe, typically red, and then dried.

The flavor profile of tsiperifery is distinct from other peppers. It is known for its earthy, woody, and slightly smoky notes, often with a fruity or floral undertone. The heat level is generally considered moderate, less pungent than some other peppercorns but with a lingering warmth.

Tsiperifery is traditionally used in Malagasy cuisine to season a variety of dishes, including meats, fish, and vegetables. It can be used whole or ground. In recent years, it has gained recognition in international gourmet circles, appreciated for its unique aroma and flavor. It is often found in specialty spice shops and used by chefs seeking to add a distinctive touch to their cooking. The sustainable harvesting of tsiperifery is an important aspect of its production, contributing to the local economy in Madagascar.