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Black Penja pepper, 80 g

Black Penja pepper, 80 g

The outstanding character and flavour of this black Penja pepper are due to the naturally rich and balanced volcanic soils in which it grows. In 2014, it became the first product of the African continent to obtain Protected Geographic Indication status (PGI). This black Penja pepper will delight your stews, goat cheese and strong flavoured meats.

As low as €9.95
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Penja black pepper , large raw des Piper Nigrum.

In Penja, the fertile soils give rise to this remarkable pepper. Penja black pepper will deliciously enhance your goat’s cheese or red meat with its fruity and balsamic notes.

Penja pepper: a journey to the heart of Cameroon

Destination Moungo, a fertile province of West Cameroon, the home of this exceptional pepper. It is part of the Piper nigrum species, a creeper which grows on a stake. The berries of piper nigrum prosper in the warm and humid climate of the province of Moungo where the volcanic soils offer the perfect balance to produce this outstanding pepper. Before the rain season, the berries are harvested by hand at different stages of ripeness to obtain green, black or white pepper.

The aromas of Penja black pepper

The volcanic soils of Penja give this black pepper its aromas of camphor, incense and leather. It releases a hot acidic bite, similar to the tannic aromas of red wine. Its initial balsamic accents develop into fruity aromas, perfect with meat, cheese and vegetables.

How to get the best from your Penja black pepper

The perfect companion for meat dishes

Its acidic bite makes it the perfect companion for roast or glazed meat served with sweet potato mash. Use it with all your red and white meat, or fish.

What are the best recipes?

• Roast beef with pepper sauce, • Duck breast with flat peaches, • Summer vegetable tart: courgettes, tomatoes, peppers, • Caramelized pears with honey and a pinch of pepper, • Poached oysters, coriander and black pepper. Penja black pepper is perfect for both sweet and savoury recipes! Our handy tip: make sure you grind it finely and add just before serving to preserve all its enchanting aromas.

Penja pepper, a long and rich cultural past rewarded by PGI!

The introduction of pepper to Cameroon

Piper nigrum was introduced to Cameroon in the 1930’s. It originally came from South West India and was exported to South-East Asia, Madagascar and even to the Belize Islands. In Penja, the humid and warm climate enable the pepper to prosper and develop its amazing aromatic properties.

How is Penja pepper produced?

Penja black pepper is picked just before it is fully ripe, contrary to white pepper which is harvested when fully ripe. To preserve the colour of the berries and for hygienic purposes, black pepper is scalded for a few seconds before being dried. Then, the berries are laid out to dry in the sun for 3-7 days. The heat of the sun causes the water contained in the fresh peppercorns to evaporate. The peppercorns, which until then were green, darken and turn black. The drying process produces slight wrinkles on the outer layer of the peppercorn. That’s the story of Penja black pepper!

Local traditional expertise in a region protected by PGI

In 2014, Penja pepper was the first product of the African continent to gain Protected Geographical Indication (PGI). This status promotes the unique personality of this pepper, obtained thanks to both the generous fertile soils and the local traditional expertise. Throughout the harvest all the stages are carried out by the expert hands of local women, from picking to sorting. They pick the berries by hand, sort them and then ensure they dry out correctly, before grading them, keeping only the largest peppercorns which make it to your table.
More Information
More Information
Shelf life 5 years
Native country CAMEROUN
Genus and botanical species Piper nigrum
Ingredients black Penja pepper PGI
Allergen Absence
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.

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