Origin and special features
“ WHITE PENJA PEPPER FROM CAMEROON ”.
Penja pepper – both black and white – originates from the region of the same name in Cameroon, where the volcanic soil gives the pepper its particularly aromatic flavor. The difference lies in the processing: Black Penja pepper is harvested when ripe and sun-dried, retaining its outer husk. White Penja pepper, on the other hand, is soaked in water after harvesting to loosen the pulp, leaving only the pure seed. The result is a refined, clear pepper with an exceptionally delicate aroma.
Taste and aroma
While black Penja pepper has a strong, spicy, and slightly earthy flavor, white Penja pepper is significantly 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 demand finesse and balance.
Application
White Penja pepper is the perfect choice for light sauces, fish, poultry, or creamy dishes. It lends food a subtle, refined spiciness without leaving overpowering peppery notes. In haute cuisine, it is often used where black pepper would be too intense—for example, in delicate soups, risottos, or light butter sauces.
Health benefits
Like its black counterpart, white Penja pepper contains valuable piperine, which supports digestion and improves nutrient absorption. Its antioxidant properties contribute to cell protection and promote overall well-being.
Ingredients
100% Penja Pepper “White” whole.
