White Pepper from Penja

Composition: White Penja pepper. White Penja Pepper is long in the mouth and very slightly spicy. It is sweet and refined. The cultivation of this pepper was introduced to Cameroon by Antoine Decré, banana planter in Penja, who decided to plant in this area, known for its volcanic soil, some lianas of Piper nigrum from India. The first export, a 40 kg bag of white pepper, took place in March 1958. Penja pepper is harvested when it is red. It is left to ferment in barrels filled with water. The red envelopes of the Fruits detach and accumulate on the surface, carried away during the ascent of carbon dioxide. At the end of fermentation, the skinless fruits, which have turned white, are drained and left to dry.