What to use instead of voatsiperifery
Quick answer
The closest option is Cubeb, rated good. The other tailed pepper, with the same balance of aroma over bite. Cubeb is more resinous and bitter, with a cooling edge; voatsiperifery is brighter and more citrus.
It will not do for: Where the citrus top note is the reason for using it.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Cubeb
Good matchThe other tailed pepper, with the same balance of aroma over bite. Cubeb is more resinous and bitter, with a cooling edge; voatsiperifery is brighter and more citrus.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | partial | close | similar |
Works for
- Finishing fish and white meat
- Pepper for desserts
Does not work for
- Where the citrus top note is the reason for using it
Black pepper
AcceptableUse: ~0.5× by volume — About half, because black pepper carries much more piperine.
Much more heat and much less perfume.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| partial | partial | close | more |
Works for
- Seasoning where voatsiperifery was a luxury rather than the point
Does not work for
- Desserts and delicate fish, where the heat will dominate