Reference: 0847
Penja black pepper belongs to the Piperaceae family. It is a very rare pepper with a very special taste to the point that it is highly appreciated by connoisseurs and classified as one of the best peppers in the world. It adapts very well to beef or pork, also excellent in soups.
Ingredients: Penja black pepper
Origin: Cameroon
Penja black pepper is a very valuable variety of black pepper which owes its particular characteristics to the soil in which it is grown. Thanks to the appreciation of numerous starred chefs in recent years it has undergone a real boom. The taste is very warm and intense with aromatic notes.
As anticipated, it is one of the most popular varieties of piper nigrum in the world, and is defined by many as the best pepper in the world. The piper nigrum is a climbing plant belonging to the piperaceae family that can reach a height of 4 meters, it is a woody vine that climbs on the stem of other plants. The berry that is green at first and then becomes red when ripe contains only one seed. The leaves are oval 5 to 10 cm long and 3 to 6 cm wide, the flowers are sessile (attached to the main stem without a peduncle).
We will never tire of explaining that the same applies to pepper as oil and wine: the soil and climatic conditions have an important influence on the taste of the product. And then we come to the case of Penja pepper, its peculiarity is that it is grown on volcanic soil in an area rich in water, in the Penja valley, in the southwestern part of the Camerum. The harvest is done by hand by expert Cameroonian women before ripening and the fruit is dried in the sun for a few days. The resulting taste is commonly described with adjectives such as: powerful, aromatic, persistent for a long time in the mouth and warm. As for the aroma, which is very particular, we speak of notes of camphor and incense , someone speaks of eucalyptus but obviously camphor and eucalyptus are quite similar balsamic aromas. < / p>
Production has increased a lot in the five-year period between 2010 and 2015, from just 18 tons per year to 300. 2015 was the boom year because to the ever-increasing popularity of renowned chefs from all over the world was added the awarding of the newborn African IGP brand (one of the first to be awarded) to the Penja pepper, which made the price paid to farmers soar and determined the migration of many of them from traditional coffee and cocoa to pepper.
Obviously a spice with such a strong taste finds its natural combination with meat dishes, even red ones and with tasty fish or soups . A more imaginative combination is with pears in syrup . For the recipe from the web we have chosen a recipe based on vegetables but rich and tasty of oriental inspiration.
Ingredients (for 8 people):
1) Clean the agretti by removing the roots and washing them thoroughly under running water to remove all soil residues, then place them on a clean cloth and dry them well.
2) Prepare the batter:
3) In the meantime that the batter rests, proceed to make the accompanying sauce:
Put the finely sliced chilli and citronella in a small bowl
Combine the lime juice, fish sauce, soy sauce and brown sugar.
Mix well and set aside
4) Pour plenty of seed oil in a saucepan and put it to heat.
5) Once the temperature is reached, take the batter and dip the strands of agretti (a few at a time) and fry them for a few moments, it will take about 30 seconds.
6) Drain them well and let the excess oil absorb by placing them on absorbent paper; continue until you have finished all the agretti.
7) Serve with the chilli and lemongrass sauce accompanied by a good glass of white wine.
Recipe source: Ilprofumodeldejavu.com
Data sheet
Penja black pepper belongs to the Piperaceae family. It is a very rare pepper with a very special taste to the point that it is highly appreciated by connoisseurs and classified as one of the best peppers in the world. It adapts very well to beef or pork, also excellent in soups.
Ingredients: Penja black pepper
Origin: Cameroon
Sarawak Black Pepper has the characteristic of having a spicy and dry aroma, which tends to fade therefore non-invasive. It elevates the aroma of dishes without overwhelming, and therefore it goes well with all dishes and is particularly appreciated even for spice neophytes.
Ingredients: Sarawak black pepper
Origin: Malaysia
Lampong pepper is considered a commercial pepper. Not recommended for making sausages with whole grains as the grain skin tends to peel off easily. The flavor is dry spicy, decidedly resinous in the background. It is used in savory dishes, especially with white cheese, on fruit salads and chocolate desserts.
Ingredients: Lampong pepper
Origin: Indonesia
Malabar green pepper is used to flavor fish and meat dishes (chicken, turkey, pork, beef). The recipe for fillet with green pepper is famous. It is particularly appreciated for its spicy, fresh and delicately herbaceous flavor. Green pepper also goes well with other spices, including nutmeg, coriander and juniper.
Ingredients: green pepper
The Borneo vanilla green pepper is very aromatic, slightly spicy and with a light minty freshness, it is mixed with Planifolia vanilla. It is excellent for both meat and fish. A combination of flavors and an explosion of notes and nuances.
Ingredients: green pepper, vanilla.
In Kerala, a natural country with the best climatic conditions, this pepper is born. The smoked Bonasura pepper appears to have larger berries than the usual traditional pepper that can be found on the market and develops an extraordinary spicy aroma and an intense taste. It is cold smoked, with natural smoke with natural smoke of beech wood chips. A very versatile pepper, suitable for any dish.
Ingredients: Smoked Banasura black pepper
Origin: India
Ground Jamaican pepper, (also known as allspice (pimenta dioica) or carnation pepper) is native to the Caribbean and Central and South America. The most important crop in Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "allspice paths".
Ingredients: allspice
White pepper in grains, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
This particular long red pepper, coming from Cambodia, is a very rare and precious pepper due to its low production, useful for creating delicious and refined dishes, with a sweet and warm taste. It resembles long Bengal pepper in shape but with a decidedly more vanilla flavor, reminiscent of the flavor of tonka beans.
Ingredients: long red pepper
Origin: Cambodia
Black pepper is more than just a spice, and used daily it is a real natural drug. Used for healing purposes for millennia, it goes beyond the idea of a simple spice. Black pepper would stimulate the production of natural endorphins by acting as a kind of natural antidepressant. Characteristic is the brown color of the large and full-bodied grains.
Ingredients: Tellicherry black pepper
Origin: India
Malagueta pepper or Guinea pepper is very rich in essential oils and the smell is reminiscent of ginger, but also cardamom, of which it is often the substitute in the preparation of foods. It is used to flavor stews and some grains of this spice are added to the traditional cola nut drink that is offered to guests.
Ingredients: Malagueta pepper
Origin: Guinea
Packaging: 50g / 100g stackable airtight pet jar.
Packaging: 150g / 1000g kraft bag with zip closure to save freshness.
Cajenna pepper stimulates blood flow, is tonic and stomachic which facilitates digestion. The sweat effect makes it effective against colds, congestion and coughs. It is a natural anti-inflammatory and pain reliever. Useful in case of headache, neuralgia, arthritis, pain in the muscles and oral cavity.
Ingredients: cayenne pepper
Origin: India
The olfactory component of timut pepper is by far its added value, a real explosion of citrus notes among which grapefruit stands out in an unmistakable way but are clearly present also lime and passion fruit. Excellent on fish in general, shellfish and lobster in particular.
Ingredients: Timut pepper
Origin: Nepal
Sichuan pepper is a red berry native to China. It has a very fresh, citrusy taste. It should be added during cooking, whole, or toasted and ground (except the seeds) always in small doses because, once toasted, it quickly loses its flavor.
Ingredients: Sichuan pepper
Origin: China
Cubeb pepper or also called Java pepper is very pleasant on the palate and balanced with a particularly delicate spicy flavor. Its aroma is a little like pimento. It goes very well with meat and in particular Arab pastry preparations.
Ingredients: Cubeb pepper / Java
Origin: Jawa / Java
It is believed that it is the most used pepper in European kitchens thanks to its versatility. This ground Tellicherry black pepper powder pairs with any dish quickly and easily. Tellicherry is considered among the most important, pure and precious pepper spices in the world, the best that the market offers.
Ingredients: Tellicherry black pepper TGEB
The delicately spicy pink pepper or false pepper has a sweet and slightly resinous aftertaste. It is used to flavor fish dishes (especially salmon), roast meats, risottos and more. It allows you to create high-impact dishes, playing on the contrast of colors. This particular variant has numerous beneficial properties. Pink pepper is considered a natural remedy with diuretic and antiseptic properties. It is used in case of rheumatism, menstrual pain, bronchitis, urinary tract infections.
Ingredients: pink pepper
Origin: Brazil
