Penja pepper white whole

also: Oiseaux de Penja

Description:
To produce white pepper, the ripe, red berries are soaked in water for several days to loosen the skin from the white kernel. White pepper tastes less intense than black pepper because most of the essential oil responsible for the aroma is found in the detached fruit skin.

The small-grained Penja pepper is grown in the highlands of Cameroon at the foot of Mount Cameroon. The fertile volcanic soils and the altitude of the cultivation area give the white Penja pepper a strong, fruity flavor and a round aroma with pronounced pungency. Due to the careful, manual watering, the pepper, in contrast to many (high-quality) white peppers, has hardly any off-flavors.

An ideal pepper for seasoning light sauces, creamy soups, stews, salads and poultry of all kinds.

Usage:
The whole grains are suitable for grinding in a mill, but can alternatively be crushed in a mortar. The ground pepper is ideal for seasoning.

Pepper should not be heated too much and should only be added towards the end of the preparation so as not to destroy its aroma.

Aroma/Taste:
fruity-peppery

Harmonizes with:
almost all spices

Origin:
Cameroon