White Pepper 500 grams

White pepper bunches must be fully ripe, with one or two berries starting to turn orange or red. Carefully harvested by hand, they are then left to rest for 7 to 10 days in jute sacks soaked and trampled in pure borehole water from the same volcanic region of Penja. During this process, the berries separate from their pulp, revealing the creamy to milky white pepper cores, which are then lightly dried to a moisture content of 10 to 12%. (GI IGPP production specifications)

Flavour and taste:

Grown in the rich volcanic soils of Cameroon, it offers unique aromas and flavours, while being more subtle and refined than its black counterpart.

Aromas:

• Fresh and floral: Delicate notes reminiscent of dried flowers or freshly cut grass.
• Earthy and mineral: A signature of Penja's volcanic terroir, with subtle depth.
• Slightly milky: Creamy nuances reminiscent of butter or warm milk.
• Spicy subtlety: Less intense than black pepper, with hints of ginger or cardamom.

Flavour:

• Refined sweetness: A much more moderate spiciness, ideal for delicate dishes.
• Light bitterness: A discreet bitterness that complements the milky aromas.
• Persistent but balanced: A subtle warmth that unfolds gently on the palate.
• Roundness: An overall harmony that makes it perfect for sophisticated dishes.

Culinary accompaniments:

Penja organic white pepper is ideal for dishes where subtlety is required:

• White meat: Enhances chicken, veal or even rabbit.
• Fish and seafood: Excellent with fine fish (sea bass, sole) and shellfish (lobster, langoustines).
• Creamy sauces: Enhances sauces such as béchamel, lemon cream or a white wine reduction.
• Vegetables: Perfect with asparagus, mushrooms or root vegetable purées.
• Exotic dishes: Harmonious in Thai or Indian dishes thanks to its sweetness.
• Barmaid will use it certain famous cocktail like gin tonic or Mocow mule.

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