Red Penja peppers are picked when fully ripe and then dried in the sun in Moungo province. Local Cameroonian women sort pepper peels one by one by hand. Penja pepper, volcanic soil gives the aroma of camphor, incense. Red pepper is one of the least common peppers, as most producers, for economic or climatic reasons, harvest the pepper when the pepper is not fully ripe, resulting in black pepper. When fully ripe and dried, the red pepper acquires a rich pink color similar to coffee beans.
Feeling
Characteristic and inflammatory taste, prone to harmonious intertwining of flavors. Camphor and menthol notes go well with the palette of fresh wood and wild plant aftertaste.
Sense
The red Penja pepper pulsates with a rich camphor aroma with gentle notes of menthol and wild plants. It is a characteristic and extremely fragrant pepper that hides both inflammatory notes and harmonious soft aftertaste.
Appearance
Medium-sized small and slightly wrinkled peppers resembling coffee beans or mahogany in color.
In the kitchen
These are spicy peppers with exclusive notes of wild plants, which go well with dishes with a pronounced texture. These peppers are irreplaceable with grilled meat – red meat steaks or chicken skewers. The subtlety of this pepper is perfectly revealed with fresh fried vegetables or vegetable stews.
Ingredients
Pepper Nigrum.
Net content: 60 g.
Country of origin: Cameroon
Brand country: France
Storage conditions
Store in a dry and cool place.
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