green pepper in brine
A crunchy fruity green pepper !
Whole or ground, these peppercorns will enhance all your cream sauces, vegetable tarts, cheeses, salads and terrines.
Harvesting of Penja pepper starts in December. The bunches of peppercorns are picked before fully ripened then sorted by the expert hands of the local Cameroon women.
The best bunches are preserved in brine, the most natural way to preserve the flavours of this fresh green pepper.
|Genus and botanical species||Piper nigrum|
|Ingredients||green pepper, water, salt, acidifying : citric acid.|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|