White Penja pepper

Description

Penja pepper is particular, this premium white pepper grows in the volcanic and fertile soil of the Penja valley in Cameroon. This soil rich in minerals gives this pepper a unique taste.

Berries are harvested when ripe by hand and rigorously sorted. The retting process is done in a freshwater regularly renewed. The berries are then naturally dehydrated (dried in the sun) to obtain powdery crackle peppercorn.

Very aromatic characteristic with a medium to strong spiciness and very pronounced fragrance.

Penja pepper can be used in cooking, pastry, and biscuit. It is a marvel to season your red and white meats as well as your fish. Especially, fish with firm flesh such as sole. It sublimates seafood: pan-fried prawns, fresh mussels, and enhances the taste of omelets, butter mushroom dishes, mashed potatoes, or fresh vegetables.

Mold a little Penja pepper into your pâtés and rillettes to boost the taste of freshness. Additionally, it is irresistible in a half-cooked foie gras.

In sweet dishes, this premium white pepper will sublimate your fruity desserts and of course, its association with chocolate is always a success.

It is also widely used in pastry and as a natural food preservative.

(PGI) label

Penja pepper is not only among the best pepper in the world, but it is the first labeled pepper in the world. In 2013, this refined pepper with its original flavor was awarded the very first African Protected Geographical Indication (PGI) label.

Penja pepper should be kept in a dry, light-free spot. It has a shelf life of 03 years.  Once crushed, it should be eaten quickly because it loses its flavor after a few months.

Tip from my grandmother:

You should buy your Penja peppercorns in grains, do not cook it, a few grinding rounds or pinches at the end of cooking are more than enough to enhance the taste of your dish; to enhance the taste of many dishes.