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.
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