White Penja pepper is harvested when ripe in the province of Moungo (Cameroon) and then dried in the sun.
All the production stages (harvesting, retting, washing, drying, sorting) are entirely carried out by hand mainly by the experienced hands of the local village women. Penja Pepper has gained worldwide gastronomic reputation.
In 2014 it became the first product of the African continent to obtain Protected Geographic Indication status (PGI).
The volcanic soils of Penja give the white pepper its fresh aromas of menthol and camphor.
Hand-picked and then fermented white peppers with singular animal notes, growing on the volcano soils of the Penja valley in Cameroun.
| Origin: |
Cameroon |
| Flavour extraction: |
Infusion & Supercritical C02 |
| Base: |
Brix 55° pH 1.8 |
| Sensory: |
Menthol · Camphor |
| Infusion: |
Camphor |
| CO2 extraction: |
Menthol |
| Format: |
48.5cl |
Sugar, water, acids: gluconic acid, citric acid, natural white Penja pepper flavouring, natural flavouring
Energy (kcal): 275, Energy (kJ): 1154, Fat (g): 0, Of which saturates (g): 0; Carbohydrate (g): 60.1, Of which sugars (g): 60.1, Fibers (g): 0, Protein (g): 0, Sodium (mg): 11.03, Salt (g): 0.03.
