Smoked Penja white pepper adds woody, musky heat with a hint of smokiness to white sauces, chicken dishes and vegetables. White Penja pepper is a favourite of Michelin-starred chefs, who pair its complex aromas with game and even oysters.
As well as musk, peppery heat and smoke, the smoked Penja white pepper has hitns of menthol and camphor in the aroma. This intriguing blend of flavours and aromas make it a great ingredient for the adventurous chef. Try crushing one or two peppercorns with sugar in a pestle and mortar, then sprinkle over grilled pineapple and vanilla ice cream. Or enjoy more simply, cracked over a steak or poached eggs.
White Penja peppercorns are picked at the peak of maturity. They're washed and shelled before being dried and gently smoked. Penja pepper is grown in Penja, Cameroon, and in 2014 it became the first crop to gain IGP status in Africa. The rich, volcanic soil and tropical climate provide the perfect terroir to grow this complex flavoured spice.
Ingredients: smoked white pepper from Penja.
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