Penja Pepper "White" whole

Origin & Special Features

Penja pepper, both in black and white varieties, comes from the region of the same name in Cameroon, known for its volcanic soil, which makes the pepper particularly aromatic. The difference between black and white Penja pepper lies primarily in the processing method. Black Penja pepper is harvested ripe, dried, and retains its skin, while for white Penja pepper, the berries are first soaked in water to remove the pulp, leaving only the inner seeds.

Taste & Aroma

The flavor of black Penja pepper is stronger and spicier. It offers a more intense heat and a slightly earthy, smoky note, making it ideal for savory dishes. White Penja pepper, on the other hand, is milder, more subtle, and less hot, with a more delicate aroma that often includes floral and citrus notes. White pepper has a softer warmth, making it ideal for more delicate preparations such as light sauces, fish, or chicken.

Application

While black Penja pepper is often used in savory, robust dishes, white Penja pepper is particularly well-suited for dishes where a more subtle flavor is desired, such as in light sauces, white meats, or creamy dishes. White pepper is often used in more delicate culinary applications where the flavor should not be too overpowering, while black pepper is more commonly used in savory stews or grilled dishes.

Health benefits

Both pepper varieties contain piperine, which has anti-inflammatory properties and aids digestion. Black pepper may have a higher antioxidant content due to its skin. Both varieties are known to improve nutrient absorption, especially of foods containing vitamin B and other essential nutrients.

Ingredients

Penja pepper “White” whole