Posts Tagged ‘Penja Pepper’

Penja White Pepper Is Back

Friday, October 7th, 2016

Steenbergs Penja pepper comes from a family farm in the Penja region of the Cameroon.  Bought in 1970 from a retiring French pineapple farmer, Salamon and then his son René have converted this 70 hectare plantation over the pepper growing during the 1980s when the pineapple market became saturated.  The plantation now only grows black and white pepper.

This Penja white pepper is truly special – clean and light peppery taste, with sharp heat that builds and lingers.  Perfection.

 

 

Pepper Review – Kampot Pepper Notes

Friday, October 29th, 2010
Kampot Peppercorns - White, Black And Red

Kampot Peppercorns - White, Black And Red

I have been spending some time recently reviewing our pepper range at Steenbergs, including going through the recipes for Steenbergs’ pepper-based blends.  The result is a few tweaks in some of the non-core blends and a few new ones to be added over the next few weeks, as well as the addition over the last year of several interesting and different pepper varieties. 

Selim Pepper

Selim Pepper

So at Steenbergs, we now have pepper from Penja in the Cameroon, Tasmanian Mountain pepper, a wild mountain pepper from Madagascar, all of which add subtle twists to the idea of pepper.  To this, I have just added Selim Pepper or Moor Pepper earlier this week.  The Selim Pepper has a really woody texture so you have to grind it down, then its taste is initially a musty resinous taste that has a smoky tea-like flavour; after a few seconds a bitter chemical warmth (not heat) comes through reminiscent of burnt tyres which lingers in the throat.

This week I have also had some samples of some fine pepper from a NGO in the Kampot region of Cambodia.  The black and red pepper were really fruity and had a milder piperine taste than you normally get.  I reckon that they will be worth adding to range when I can get some stock.  Here are my tasting notes:

Black Pepper: 3 – 4mm, deep brown, wrinkled.  Characteristic musty, resinous warming aroma. Taste: mild, fruity but nice, soft warmth building after 20 seconds which is not overpowering but lingers at back of throat.  No sharpness.  Really good.

White Pepper: 2 – 4mm, off white/tan with shape reminiscent of coriander with base to corn and then striations from base to tip.  No smell of sweaty socks, really clean and well made with almost no aroma.  Taste: hard bite, no fruitiness, immediate intense heat with slight mustiness coming through.  Good but too direct and no particular character.

Red pepper: a real red pepper from Piper nigrum; 5mm, faint redness but browning.  Fruity aroma with a little piperine and a hint of chocolate.  Taste: very special → lots of fruit, followed by mild piperine coming through; warming but not intense.  Glorious, perhaps the best I have tasted.

Kampot Black Peppercorns

Kampot Black Peppercorns

Kampot White Peppercorns

Kampot White Peppercorns

Kampot Red Peppercorns

Kampot Red Peppercorns