What dishes to use fig and white Penja pepper condiment with?
The fig and Penja pepper condiment, a sweet pleasure delicately spiced.
How to use fig and white Penja pepper condiment?
Our recipe ideas for using fig and white Penja pepper condiment in your cooking:
• Goat cheese, honey, walnut and fig condiment tart: add the fig and Penja pepper condiment on your puff pastry for the tart;
• Sautéed vegetables: before serving, add 1 teaspoon of fig and white Penja pepper condiment on each plate to accompany your vegetables;
• Cheese platter: in the center of your platter, place the fig and white Penja pepper condiment to accompany each cheese;
• Deer steaks: to accompany your deer steaks, add a teaspoon of fig and white Penja pepper condiment;
• Foie gras toasts: on your slice of foie gras, add a touch of fig and white Penja pepper condiment.
The aromas of fig and white Penja pepper condiment
Both sweet and spicy due to the presence of fig, Penja pepper provides an animal touch for a perfect balance of flavors.
Penja white pepper, a smooth and complex treasure from Cameroon
Piper nigrum is a giant vine that produces Penja pepper. It grows on a tree with rough and cracked bark that facilitates its ascent, often up to four meters high. Its pollination is done by rain, frequent in the Moungo region. Thanks to volcanic, rich, and fertile Cameroonian soils, Penja pepper is very concentrated in essential oils and flavors.
Harvested at optimal maturity in the Moungo province, Penja pepper grains are first washed then stripped of their pulp before being sun-dried. The different stages of production of this pepper are manual. They include harvesting, retting, cleaning, drying, and finally sorting. It is the women of the village who carry out the production of this exceptional pepper.
Where does Penja pepper come from?
Terre Exotique and Penja pepper: the beginning of a great adventure
During a trip to Cameroon in the 1990s, Erwann de Kerros discovered the famous Penja pepper. Freshly graduated, he worked on a farm and developed a love for this pepper. It was in Penja that he got the idea to create Terre Exotique.
Even today, every two years, Erwann de Kerros returns to the Penja farms to check on the pepper growers who are close to his heart. Penja pepper is therefore the very first sold by Terre Exotique, before the company expanded its collection to include other peppers and spices.
|VN Energie pour 100 g (energy for 100g) : 931 kJ / 222 kcal
VN Matière grasse (fat) : 0.3 g
Dont acide gras saturés (of which saturated fat) : 0.1 g
VN Glucides (carbohydrate) : 54 g
Dont sucres (of which sugars) : 53 g
VN Protéines (protein) : 1.2 g
Vn Sel (salt) : 0.06 g
|figs 62%, brown sugar, balsamic vinegar (wine vinegar, grape must),
|spices including Penja pepper 0.25 %.
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.