PENJA black pepper is harvested before maturity and then dried in the sun for several days. Reveal all the subtlety of Penja pepper in the kitchen: for more aromas, prefer to grind or crush it at the last minute. Like all exceptional peppers, its use extends absolutely to all dishes. Penja pepper will beautifully enhance your red meats as well as: poultry, lamb, pork... It will accommodate your fish, especially those with firm flesh and will enhance seafood. It will enhance your eggs, mushroom dishes, pan-fried vegetables of all kinds. Mold Penja pepper on your rillettes, cheeses, (especially fresh and goat cheese) to awaken the taste. It remains irresistible on a half-cooked foie gras. In pastry, Penja pepper will be a delicious accompaniment to your fruity desserts: Tart, fruit salad, crumble, madeleine, fried fruit... Its association with chocolate is always a success.