PENJA PFEFFER "WHITE, ALL"

Penja pepper – in both its black and white forms – comes from the region of the same name in Cameroon, whose volcanic soil makes the pepper particularly aromatic. The difference lies in the processing: black Penja pepper is harvested ripe and sun-dried, keeping its skin. White Penja pepper, on the other hand, is soaked in water after harvest to loosen the fruit flesh, so that only the pure seed remains. The result is a refined, clear pepper with an exceptionally delicate aroma.

While black Penja pepper tastes bold, spicy and slightly earthy, white Penja pepper is noticeably milder, more subtle and more elegant. Its finely balanced warmth and delicate, almost floral notes with a hint of citrus make it a top-class pepper – ideal for dishes that call for finesse and balance.

White Penja pepper is the perfect choice for light sauces, fish, poultry or creamy dishes. It gives food a subtle, refined heat without leaving dominant peppery notes. In fine dining, it is often used where black pepper would be too intense – for example in delicate soups, risottos or light butter sauces.

White and black pepper come from the same plant. White pepper works wherever black specks would be distracting – in light sauces, mashed potatoes or fish dishes. Its aroma is at its finest when freshly ground.