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About Us
The cultivation of pepper in our region of Penja is first and foremost a family affair and a local trade, sometimes bartering for other commodities. Today, thanks to the controlled geographical indication acquired by the worldwide reputation of its unique aroma, we are fighting to preserve its cultivation, both organically and ecologically.
Our project is based on a vision of sustainability and respect for nature: growing Penja pepper in an environmentally-friendly way to offer an authentic, high-quality product directly to consumers. Located in the heart of the Penja region, famous for its rich volcanic soil, we harness the benefits of this fertile land while adopting sustainable, environmentally friendly farming practices.
Our vision is chemical-free farming, using natural methods to preserve biodiversity and soil quality. We strive to reduce our ecological footprint by using techniques such as composting, crop rotation and the use of cover crops to maintain soil fertility.
Our aim is simple: to offer consumers a Penja pepper of exceptional quality, without intermediaries, to guarantee the freshness of the product and fair remuneration for our farmers, who have thirty years' experience in picking, tending and harvesting all by hand. By buying directly from us, you are supporting local farming that respects nature, while enjoying the unique aromas of our pepper from a recognised terroir.
Join us in this adventure by creating your personal and/or business account, which guarantees you priority storage and regular direct delivery to you from our warehouses in Paris and Madrid. In this way, you'll contribute to responsible consumption and get the real taste of Penja pepper, grown with passion and ecological commitment.
Quality Assurance & Certifications
Penja Pepper adheres to numerous food safety and quality standards, ensuring compliance with international regulations.
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20% of companies involved are certified by Ecocert, with Organic and Biological Agriculture certificates.
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60% have Global GAP, ISO 14001, and Fair Trade certifications.
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It complies with the (EC) 178/2002 and (EU) 396/2005 regulations, confirming its safety and quality.
Production Process of Penja Pepper
Penja Pepper adheres to numerous food safety and quality standards, ensuring compliance with international regulations.
White Penja Pepper
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Harvest
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Treatment of clusters
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Berry processing
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Drying
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Packaging
Black Penja Pepper
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Harvest
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Treatment of clusters
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Blanching
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Drying
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Packaging
Green Penja Pepper
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Harvesting and processing
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Washing
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Pre-pickling in mineral water
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Packaging
White Penja Pepper
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Harvest
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Pre-cooking
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Drying
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Packaging
PENJA PEPPER TECHNICAL DATA SHEET
White Penja Pepper
Description: Berries from carefully harvested clusters. After the process of retting for 7 to 10 days, the berries are dried in the sun until they reach 8 to 12% humidity.
Growing Conditions: Soil weeded by hand to avoid the use of chemical weedkillers. 2.5kg of organic manure per pepper plant per year through an internal organic production system. Additional chemical fertilization per plant in production with 35g of nitrogen fertilizer unit, 20g of phosphorus and 60g of potash.
Shelf Life : At least 3 years depending on storage conditions.
Flavor : Very aromatic characteristic with a round and pugnacious bouquet.
Color : Clear white to milky white colored grains. Gray variant acceptable.
Allergy Conditions : Spices not recommended for People with asthma.
Packaging : Vacuum packaging, glass, food grade kraft paper or aluminium (100g, 250g, 500g, 1kg) stamped with the IGP-OAPI or IGP-UE logo.
Black Penja Pepper
Description : Cherries harvested when ripe and processed the day after harvest; The pepper is then blanched in perforated containers (strainers) which are immersed in clean boiling water for one minute. After draining, the cherries are spread in thin layers (1 cm thick) on a clean drying area to accelerate the internal drying of the grain.
Growing Conditions : Soil weeded by hand to avoid the use of chemical weedkillers. 2.5kg of organic manure per pepper plant per year through a system internal organic production. Chemical fertilization supplement per plant in production with 35g of nitrogen fertilizer unit, 20g of phosphorus and 60g of potash.
Shelf Life : At least 3 years depending on storage conditions.
Flavor : Very aromatic characteristic with a round and pugnacious bouquet.
Color : Blackish colored grains.
Allergy Conditions : Spices not recommended for People with asthma.
Packaging : Vacuum packaging, glass, food grade kraft paper or aluminium (100g, 250g, 500g, 1kg) stamped with the IGP-OAPI or IGP-UE logo.
Green Penja Pepper
Description : At least 90% of bunches with a milky consistency of green color are picked and washed in clean water to remove impurities; the berries are then pre-pickled for 1 day in a bath of 20% salted mineral water. Then they are washed in clean water and pickled in demijohns in a bath of 7.5% salted mineral water.
Growing Conditions : Soil weeded by hand to avoid the use of chemical weedkillers. 2.5kg of organic manure per pepper plant per year through an internal organic production system. Chemical fertilization supplement per plant in production with 35g of nitrogen fertilizing unit, 20g of phosphorus and 60g of potash.
Shelf Life : At least 3 years depending on storage conditions.
Flavor : Very aromatic characteristic with a round and pugnacious bouquet.
Color : Light green grains in brine.
Allergy Conditions : Spices not recommended for People with asthma.
Packaging : Vacuum packaging, glass, food grade kraft paper or aluminium (100g, 250g, 500g, 1kg) Stamped with the IGP-OAPI or IGP-UE logo., 500g, 1kg and 2.5 kg) Stamped with the IGP-OAPI or IGP-UE logo.
Red Penja Pepper
Description : 100% clusters with blood red berries; manual separation of the berries from the rachis after destemming; the berries are then washed in clean water to remove impurities and are pre-cooked for 90 seconds in a water bath boiling, drained and dried.
Growing Conditions : Soil weeded by hand to avoid the use of chemical weedkillers. 2.5kg of organic manure per pepper plant per year through an internal organic production system. Additional chemical fertilization per plant in production with 35g of nitrogen fertilizer unit, 20g of phosphorus and 60g of potash.
Shelf Life : At least 3 years depending on storage conditions.
Flavor : Very aromatic characteristic with a round and pugnacious bouquet.
Color : Dark red grains.
Allergy Conditions : Spices not recommended for People with asthma.
Packaging : Vacuum packaging, glass, food grade kraft paper or aluminium (100g, 250g, 500g, 1kg) stamped with the IGP-OAPI or IGP-UE logo.
What Experts Say About Penja Pepper
Judges described Penja Pepper as having a wonderful aroma and a crunchiness that releases a stimulating fruity flavor.
It has a deep heat with a citrus aftertaste, making it an exceptional choice for culinary applications.