Three colour Penja pepper is an ingredient that instantly adds complex layers of flavour to your dishes. Penja pepper is a favourite of Michelin-star restaurants, and this pot contains the sought-after pepper at different stages of ripeness and maturity.
The green peppercorns are the youngest and have a fresh, almost lemony aroma. The black peppercorns are riper, and dried with the shell - or pericarpal - left on. Black Penja peppercorns have an intense peppery heat that lingers at the back of the throat. Finally, the white peppercorns are picked at the peak of maturity and washed and shelled before being dried. White Penja peppercorns are woody with musk aromas and hints of menthol.
Crack three colour Penja pepper over a steak just before serving, or use to add complexity and heat to white fish dishes, sauces and soups. Three colour Penja pepper elevates vegetables from ordinary to extraordinary - try over new potatoes with plenty of butter or with roasted root vegetables like carrots and parsnips.
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: white Penja pepper, black Penja pepper, green Penja pepper.
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