Black Pepper 500 grams

Cherries harvested when ripe are processed the next day. The cherries must be prepared in two ways: either the cherry is processed while still on the bunch, or the cherry is processed separately from the bunch. The grapes are destemmed, either by treading them in bags that are not too full, or by treading them under plastic sheeting on a clean cemented surface. The grapes are then soaked in hot water for one minute and left to settle. The bleached pepper blackens quickly in natural sunlight and is turned every half hour. It must be dried in uniform layers, no more than 1 cm thick. Sun-drying is an integral part of Penja pepper, so this process is mandatory in its ecological variant. (GI IGPP production specifications)

Flavour and taste:

Aromas:

• Warm and woody: Notes reminiscent of dry wood, sometimes slightly smoky.
• Spicy: A powerful aroma marked by scents of cloves and nutmeg.
• Earthy and mineral: Thanks to the rich volcanic soil of the Penja region, it has a distinctive mineral subtlety.
• Slightly fruity: Delicate nuances reminiscent of citrus or ripe fruit.

Flavour:

• Moderate but persistent spiciness: A balanced spicy intensity that remains pleasant and subtle.
• Warmth in the mouth: An enveloping sensation that enhances dishes without overpowering their other flavours.
• Delicate bitterness: A hint of flavour that adds complexity without being overpowering.

Culinary accompaniments:

Penja black pepper goes particularly well with:

• Meat: Beef, lamb, game, as well as pork and chicken.
• Fish and seafood: It enhances the flavour of white fish, prawns or scallops.
• Vegetables: Perfect with roasted vegetables, mushrooms or potatoes.
• Desserts: With dark chocolate or fruit such as strawberries or pineapple, it adds a surprising touch.

Its refinement makes it an ingredient of choice for chefs and gourmet food lovers. Do you have a specific idea for a dish or use in mind?

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