White Penja Pepper comes from the Penja Valley of Cameroon, which is rich, volcanic soil. Like other white pepper corns, these start off as black peppercorns but are left on the vine to ripen longer. The peppercorns are hand-harvested, then soaked in cold-water streams to remove the black outer shell. They are then left out in the sun to dry, and in turn blanch to a creamy white. This pepper is suitable for use every day in soups, sauces, marinades, and lean meats like pork, chicken and seafood.