It is not clear how the pepper was discovered, but as we know, pepper cultivation began in the 1950’s in Cameroon’s Penja valley.

Plantations have developed since that time in a very favorable climatic environment. This contributes to the local economy and social fabric (schools, work conditions etc.)

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Thanks to a naturally rich and balanced volcanic soil which creates flavors and aromas that are exceptional.

Green: harvested before the fruit ripens – fresh bouquet and lemony
Black: harvested after it has ripened and dried on the branch – fresh powerful and spicy
White: picked at the optimal peak of maturity, washed, shelled, it reveals all its aroma’s



All production steps (harvesting, sorting etc.) are done entirely by hand and mainly by the village women.


Calories: 140
Protein: 2 g
Fat: 12 g
Carbohydrates: 6 g
Fiber: 4 g
Sugar: 1 g

Magnesium: 16% of the RDI
Phosphorus: 9% of the RDI
Zinc: 6% of the RDI
Manganese: 27% of the RDI
Copper: 25% of the RDI
Iron: 6% of the Reference Daily Intake (RDI)

(per serving of two tablespoons)

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