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PLANTATION DE PENJA
Un terroir volcanique exceptionnel
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360 view of Penja pepper plantation
Pepper was introduced in Penja, Cameroon by Mr Decré and developed by Pierre Aubriet and Rene Claude Metomo. Plantations have developed since that time in a very favorable climatic environment, becoming in 2014 the first IGP of the African continent! Today a group of small farmers carry on the development of pepper cultivation thus contributing to the local economy and the social fabric (schools, work conditions).
The Harvest
Entirely manual
Green, white or black?
They are all one and the same fruit just harvested at different points of maturity.
- Green : harvested before the fruit ripens. Fresh bouquet and lemony.
- Black : harvested after it has ripened and dried on the branch Coarse and spicy.
- White : Picked at the optimal peak of maturity, washed, shelled, it reveals all of its aromas.
Instructions for interactive 360 degree photo
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On the Road to Discovery of Penja Pepper Plantation
It is thanks to a naturally rich and balanced volcanic soil that the Penja pepper is exceptional in character and flavor.
All production steps (harvesting, retting, washing, drying, sorting) are done entirely by hand and mainly carried out by the deft hands of the village women.
The Penja pepper today enjoys a globally recognized gastronomic success: it is the indispensable spice for your dishes.
Instructions for interactive 360 degree photo
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Picking of the fresh green seeds on creepers
Instructions for interactive 360 degree photo
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On the road to the plantation
RETTING, WASHING, DRYING, SORTING
Carried out by the deft hands of the village women
Step One
Retting and Washing
Instructions for interactive 360 degree photo
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Instructions for interactive 360 degree photo
Launch the photosphere and move in all directions by clicking with your mouse or, if necessary, by swiping your tablet or smartphone.
Retting (soaking) for 8 to 10 days in water basins to remove the pericarp.
Washing with fresh running water.
Step Two
Drying
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Drying the seeds in the sun for 3 to 7 days.
Step Three
Sorting and Grading
Only white grains are selected and calibrated to keep only the largest ones.
THE PENJA PEPPER
The “grand cru” of Pepper
Treat yourself to a pepper with fresh aromas of menthol and camphor, woodsy and musky notes ...
We present you with our selection of Penja pepper :