It's essential to note that the names and varieties of peppers can vary regionally, and new varieties may emerge over time. Additionally, advancements in agriculture and cultivation practices may contribute to the introduction of new pepper varieties. If you are specifically interested in Voatsiperifery or other pepper varieties introduced after my last update, I recommend checking the latest sources for the most accurate and up-to-date information.
I believe there might be a slight misunderstanding in your request. It seems like you are referring to "Voatsiperifery," which is a type of wild pepper native to Madagascar. However, as of my last knowledge update in January 2022, Voatsiperifery is primarily associated with one species, Piper borbonense. If there have been developments or new varieties introduced since then, I may not be aware of them.
Assuming you are interested in the different varieties of pepper worldwide, including but not limited to Voatsiperifery, I can provide information on various types of peppers that are well-known globally.
Black Pepper (Piper nigrum):
- Originating from India, black pepper is one of the most widely used spices worldwide. It is grown in regions with tropical climates and is known for its pungent and slightly spicy flavor.
White Pepper (Piper nigrum):
- White pepper is also derived from the same plant as black pepper but is processed differently. The outer skin of the peppercorn is removed before drying, resulting in a milder taste compared to black pepper.
Green Pepper (Piper nigrum):
- Green pepper is harvested before it reaches full maturity, giving it a milder flavor compared to black or white pepper. It is often preserved in brine or vinegar.
Sichuan Pepper (Zanthoxylum spp.):
- Sichuan pepper, commonly used in Chinese cuisine, is not a true pepper but a member of the citrus family. It has a unique, tingling, and numbing sensation on the tongue, adding a distinctive flavor to dishes.
Cayenne Pepper (Capsicum annuum):
- Cayenne pepper belongs to the chili pepper family and is known for its heat. It is often ground into a powder and used to add spiciness to various dishes.
Jalapeño (Capsicum annuum):
- A popular chili pepper, jalapeños are often used in Mexican cuisine. They can be mild to moderately hot, and are commonly used fresh or pickled.
Paprika (Capsicum annuum):
- Paprika is made by drying and grinding certain varieties of red peppers. It is commonly used as a seasoning in various dishes and can range from sweet to hot.
Thai Bird's Eye Chili (Capsicum annuum):
- These small, fiery chili peppers are widely used in Thai cuisine. They add intense heat to dishes and are often used in sauces and curries.
Peri-Peri (Capsicum frutescens):
- Originating in Africa, peri-peri peppers are known for their intense heat. They are commonly used in sauces, marinades, and spice blends.