Penja Pepper Whole White

Origin & Story

Piper nigrum
White Penja pepper comes from the volcanic highlands of Cameroon, more precisely from the valley of Penja in the Moungo region. There the pepper plants grow on mineral-rich soils in a tropical climate – ideal conditions for particularly aromatic fruit. Penja pepper was the first African spice with a protected designation of origin. The berries are harvested only when fully ripe, then fermented, peeled and traditionally sun-dried.

Highlights

Compared to black pepper, white Penja is softer and rounder in flavour. Its heat is precise but never aggressive – carried by cool, mineral notes and a trace of menthol. Typical is a long, delicately spicy finish with a light creaminess. It is ideal for light dishes where elegance and restraint are called for.

Quality

Our peppercorns come from the careful handwork of small farms around Penja. The ripe pepper berries are fermented, peeled and gently sun-dried – no additives, no industrial bleaching. The result is a pure natural product with high aromatic density and consistent quality.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I use white Penja pepper deliberately in fine dressings and light sauces. In my Caesar dressing it lends an elegant seasoning – precise but not visible, and dosed exactly right for balanced compositions.

Recommended use

– In light sauces, dressings and emulsions
– With light meats such as chicken or veal
– On fish dishes, seafood or asparagus
– For creamy soups or butter variations

Recipe idea

Caesar dressing with white Penja pepper
A creamy classic dressing gains subtle depth and fine seasoning from the freshly ground Penja pepper.
View recipe

Origin / Ingredients

White pepper (Piper nigrum) from the Penja region, Cameroon
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening. To preserve the aroma, store in a well-sealing storage jar.

Goes perfectly with:

– Yuzu Salt Ground
– Celery Salt Ground
– Kampot Pepper White