Penja Pepper
In the village of Penja, Cameroon, pepper cultivation began in the 1930s through the initiative of a banana grower named Antoine Decré. This marks one of the latest examples of Piper nigrum, the species of black pepper plants, thriving outside its natural habitat. The rapid rise of Penja pepper to global culinary fame can be attributed to highly favorable climatic conditions, dedication, and meticulous work.
Penja pepper is distinguished by its unique flavor profile, thanks to the rich and balanced volcanic soil. This flavor profile gained international recognition in 2014 when Penja pepper received a Protected Geographical Indication (PGI) certification—one of the first in Africa. This certification signifies the geographical origin’s protection, highlighting the pepper’s quality and regional uniqueness.
Furthermore, Penja pepper has spurred socio-economic changes in the Penja village. Smallholder farmers, collaborating closely, aim for economic prosperity by investing in local cultural and social development. Their efforts include initiatives such as improving schools, enhancing working conditions, and even establishing a new local football team. This collective approach enhances community well-being while showcasing Penja pepper as a global culinary treasure rooted in Cameroonian soil and tradition.
White Penja Pepper
“Most white peppers are quite average due to improper drying, slight fermentation, and bitterness. But I have never had bad Penja peppers.” – Lior Lev Sercarz, chef and spice creator.
In the world of peppers, Cameroon stands out for its culturally formed demand for white peppers. For this reason, traditionally Penja plantations grew white peppers without paying attention to the needs of global consumers and traders for black peppers. Despite global trends, demand for Penja white peppers remains exceptionally high in Cameroon – truly a unique case. Cameroonian growers have also benefited greatly from natural sources of pure water, vital for the production of white peppers. Despite this, black pepper production is technologically simpler, resulting in a relatively high price for Cameroonian white peppers.
Sensation
Warm, intense flavor with a distinctly sweet caramelized meat aroma. Gentle musk notes intertwining with a smoky-like scent. A mysterious and expressive flavor lingering on the palate for a few moments. Spicy delicate taste with wild hints, perfectly complementing seductive aromas. Pepper leaves a comprehensive impression of smoky depth, full of unexpected, gentle, and emotional notes.
Smell
Top notes (full peppers, after touching the air). Initially, dominant notes of menthol and vetiver are felt, which quickly dissolve into an enticing aroma of fresh mint and hints of cold smoke. After a few minutes, more pulsating, unrestrained pepper aromas unfold.
Gentle notes (crushed and cracked peppers). A scent leading with peppermint and smoldering herbal aromas, reminiscent dreamily of the smells of wild greens awakening after rain.
Base notes (ground and attracted peppers). Intriguing flavors grappling with each other, brought together in a harmonious blend with a light and savory hint of wild aromas. Notes of musk and homemade chicken broth are noticeable, along with a faint yet embracing smoky aroma, somewhat resembling the scent of cold ashes.
Appearance
The outer appearance of white Penja peppers is characterized by a fairly regular, round, smooth shape and a creamy white color, sometimes with a slightly light grayish hue. The inside of the pepper is also light, matte, almost creamy white in color.
Taste
Subtly sharp, intense, and aromatic peppers that demand a pronounced texture, akin to red meat, lamb, or pork cuts. For best results, always grind the peppers just before serving to maintain their freshness.
Preferred with:
- Butter-fried scallops;
- Chicken breast stuffed into smoked pork;
- Braised beef or pork filet;
- Rye bread with hazelnut oil
Black Penja Pepper
Black Penja peppers are known for their exceptional flavor characteristics, which they acquire due to the rich and fertile volcanic soil. These peppers are processed entirely by hand, mostly by local community women—starting from harvesting, soaking, drying, and ending with sorting and sieving. Penja peppers gained global recognition in 2014 when they were awarded the Protected Geographical Indication (PGI) certification, marking one of the first instances in Africa.
Black Penja peppers come from the Mungo Province in Cameroon. These peppers are harvested just before they fully ripen, then dried and sorted by local women pepper by pepper. While Cameroon is mostly known for its distinctive white peppers, in this region, a small quantity of black peppers has been grown using an innovative processing method – early in the morning, freshly picked peppers are briefly immersed in boiling water for a few seconds and immediately spread out to dry in the sun. This allows the peppers to retain their color and ensures the highest hygiene standards.
Sensation
This is a warming pepper with a distinctive, assertive flavor. The peppers leave a strong impression reminiscent of red wine tannins.
Smell
Accents of camphor and incense aromas gradually shift into subtle and sharp notes of musk.
Appearance
These Penja black peppers are small to medium-sized, featuring a combination of dark brown and black colors with prominently visible wrinkles.
Taste
For the best flavor and aroma results, we recommend finely grinding these peppers and serving them just before serving.
Preferred with
- Oven-roasted fresh vegetables;
- Meat stews;
- Meat grilled on skewers;
- Caramelized pear tart.
The Red Penja Pepper
The Red Penja peppers are grown in Western Cameroon, in a highly fertile volcanic soil. They are harvested only when fully ripe, and the entire process is done manually, without the use of mechanized techniques. Later, the peppers are dried following ancient traditions. The strong aroma and refined taste of these peppers pair perfectly with meat roasted on skewers, stews, or vegetable dishes.
Sensation
The Red Penja peppers pulse with a rich camphor aroma accented by gentle hints of menthol and wild herbs. This distinctive and highly aromatic pepper combines fiery notes with harmonious gentle undertones.
Smell
The Red Penja peppers pulse with a rich camphor aroma accented by gentle hints of menthol and wild herbs. This distinctive and highly aromatic pepper combines fiery notes with harmonious gentle undertones.
Appearance
Externally, white Penja peppers are characterized by a fairly regular, round, uniform, smooth shape and a creamy white color, sometimes with occasional light gray hues. The interior of the pepper is also light, matte, almost milky white in appearance.
Taste
These are spicy peppers with distinctive wild herb notes that pair perfectly with textured dishes. These peppers are indispensable with grilled red meat – beef steaks, chicken fillets, or game meat. The subtlety of this pepper shines beautifully with freshly roasted vegetables or vegetable stews.
Preferred with
- Grilled beef steaks;
- Chicken escalopes;
- Fried, fresh flounder;
- Freshly roasted vegetables;
- Dark chocolate desserts.
