The precious grain was introduced at the beginning of the 20th century on the Sao Tomé island, located off the coast of Gabon in the Gulf of Guinea. Known for its cocoa production, this small and very poor island develops a cooperative that cultivates and prepares in organic agriculture.
The peppercorns are beautiful, velvety, and unfold the flavors peculiar to white pepper. Coming from the same plant as black or green pepper, it is treated differently, by maceration in water, in order to rid the core of its pericarp. It gains in smoothness because the grain is less concentrated in piperine, and develops a particular fragrance slightly animal. This white pepper from Sao Tome is quite rare, the production being relatively reduced. It has a fine and fresh aroma, with intense vegetable notes.
In the kitchen, it perfumes white meats, fresh goat cheese, green vegetables (fennel, artichokes, asparagus, cucumbers...), white sauces, and goes well with chocolate.