Cameroon Pepper Production
Cameroon produces both black and white pepper, primarily in the Penja and Mungo regions of the Littoral zone.
Black Pepper
Harvested when berries are nearly ripe, then dried. The outer skin darkens and wrinkles, creating the characteristic black peppercorn with bold, complex flavor.
White Pepper
Berries are fully ripened, then soaked to remove the outer skin before drying. Results in milder, cleaner flavor preferred in light-colored dishes.
Market Preferences
- Europe: Strong demand for black pepper (gourmet markets) and white pepper (food processing)
- Asia: White pepper preferred in many traditional cuisines
- North America: Black pepper dominates
Order Cameroon pepper in your preferred variety.