09/30/2025
One of the most fascinating aspects of Penja Pepper is its beautiful diversity. At PP PEPPER, we offer this exceptional spice in four distinct varieties: black, white, red, and green. Many are surprised to learn that all four come from the same plant the Piper nigrum vine. The difference lies in the moment of harvest and the artisanal processing methods that follow. Let’s explore the journey of each color.
Green Penja Pepper: Fresh and Vibrant
- Harvest: Green pepper is the earliest harvest, picked 4-6 weeks before full maturity when the berries are still soft and green.
- Processing: The berries are preserved in a mild brine solution, which maintains their fresh, vegetal character and prevents fermentation.
- Flavor Profile: Less pungent than its counterparts, it offers a crisp, fresh flavor with green, slightly tangy notes.
- Culinary Uses: Perfect for creamy pepper sauces, pan-seared duck, or tournedos. It adds a burst of freshness to any dish.
Black Penja Pepper: Bold and Pungent
- Harvest: Black pepper is harvested about two weeks before full maturity when the berries are green but the grains inside are firm.
- Processing: The berries are briefly blanched in hot water and then sun-dried for several days. During this process, the outer skin (pericarp) wrinkles and darkens, becoming the characteristic black peppercorn. This layer is rich in pipérine, which gives black pepper its pronounced pungency.
- Flavor Profile: Fiery and spicy with a wild, earthy, and powerful aroma. It has a long-lasting warmth on the palate.
- Culinary Uses: A versatile all-rounder. Ideal for red meats, grilled vegetables, and robust stews. Add towards the end of cooking to preserve its complex aroma.
White Penja Pepper: Subtle and Complex
- Harvest: White pepper is harvested at full maturity when the berries have turned a reddish-yellow color.
- Processing: This is the most labor intensive process. The ripe berries are soaked in water for about ten days a traditional method called “retting.” This softens and removes the outer pulp. The depulped seeds are then washed and sun-dried until they achieve a hard, pale beige color.
- Flavor Profile: With the outer skin removed, white pepper is less pungent but offers remarkable complexity. It has a delicate, balsamic aroma with subtle notes of nutmeg and clove and an exceptional length on the palate.
- Culinary Uses: Perfect for white sauces, mashed potatoes, fish, and poultry where you want the flavor without dark specks. It also wonderfully enhances chocolate-based desserts.
Red Penja Pepper: Rare and Intense
- Harvest: This is the rarest of the Penja peppers. It is harvested at the peak of maturity when the berries are fully red.
- Processing: The berries are very carefully blanched and then dried at low temperatures, away from direct sunlight, to preserve their beautiful red hull.
- Flavor Profile: An intense and complex pepper with a unique balance of pungency and sweet, almost caramelized, fruity notes.
- Culinary Uses: A true gourmet treasure. Use it to elevate dishes like duck breast, pork, or foie gras. Its stunning color also makes it a beautiful finishing pepper.
A Commitment to Quality in Every Color
At PP PEPPER, we refuse to sell pre-ground pepper. We provide only whole peppercorns to ensure you experience the full, unadulterated aroma and flavor of each variety at its peak. Each color is a testament to the unique terroir of Penja and the artisanal skill of our farmers.
Ready to explore the full spectrum of flavors? Discover our complete collection of Penja Peppers and find your favorite.
