Harvested at maturity, macerated, manually hulled, and sun-dried.

Sao Tome White Pepper

Here's an island that's better known for its cocoa beans than its peppers. On the island of Sao Tomé et Principe, you'll discover vanilla and pepper, two new flavors. We discovered an importer of Sao Tomé et Principe pepper in France to introduce you to a great pepper. Perfectly elegant, it offers a fresh, lively white pepper with a hint of lemon. It's the ideal white pepper to complement your pepper range with Madagascar black pepper.

Pepper strength: 6/10
Main notes: Camphoraceous and citrus.
Use: White meats, vegetables and sauces
Origin: Sao Tomé

Le Comptoir de Toamasina specializes in the sale of rare peppers and pepper mills.

Packaging

Last items in stock

€7.10

Lemony Sweetness

Less concentrated in piperine, it offers a soft and subtle flavor that enchants the palate without overpowering it. Ideal for white sauces.

Volcanic Origin

Grown on the fertile lands of São Tomé and Príncipe, a unique terroir that gives this pepper its fresh and fruity notes.

Traditional Harvest

Hand-picked and sun-dried after removing the pericarp, perpetuating artisanal know-how.

Here is an island that is better known for its cocoa beans than for its peppers. On the island of São Tomé and Príncipe, you will discover exceptional aromatic gems. It is the ideal white pepper to complement your collection alongside our Madagascar black pepper.

Discovered through a Brazilian producer

We discovered São Tomé white pepper following a discussion with a pepper producer in Brazil, in São Mateus (Espirito Santo), who told us about the local cooperative. We then looked for a French importing partner to be able to offer you this marvel.

This cooperative now brings together nearly 350 local producers. It directly supports the livelihoods of over 400 São Toméan families through a responsible sourcing model and a fair purchase price, ensuring impeccable quality harvest after harvest.

Clarification: As with all white peppers, most of the piperine is concentrated in the pericarp, which is removed during manufacture. The grain retains a heat, but very mild and gradual—no aggression on the palate, unlike black pepper.

What you will see in this video

Arnaud presents São Tomé white pepper, its freshness, and the history of the local cooperative.

Comparative Sensory Analysis

São Tomé vs Penja vs Kampot White vs Muntok

Four great global white peppers, four personalities

Lemony · Camphorated

Floral (jasmine, lavender)

Woody (cedar, sandalwood)

Animal base · Musky

São Tomé (Ours)

Penja

Kampot White

Muntok

The only white pepper with a floral profile: São Tomé stands out with an original and very rare floral dimension for a white pepper—touches of wild jasmine and lavender—and an animal background so subtle it becomes almost imperceptible, unlike Penja which fully embraces it.

São Tomé · Penja · Kampot White · Muntok

Technical Sheet

What You Receive

Country of OriginSão Tomé and Príncipe
Botanical SpeciesPiper nigrum
IngredientsSão Tomé White Pepper
Aromatic Power6/10
AllergenNone
Possible TracesNone
PackagingBottle, Mill, and Pouch
LogisticsPrepared within 24h - Delivered within 48h

Buying and Selling São Tomé White Peppercorns

"São Tomé white pepper, originating from the lush little island located in the Gulf of Guinea, is a jewel among peppers. Harvested in a traditional way on this island off the coast of Gabon, this pepper is known for its subtle aromas and lemony flavor."

This exceptional pepper, sun-dried, is less concentrated in piperine, thus offering a mild and subtle flavor that enchants the palate. It is ideal to accompany delicate poultry, enhance the taste of fresh goat cheese, or bring an exotic touch to a simple cucumber.

The format is perfect, with ideal consumption within 2 years of opening, guaranteeing its freshness.

What is São Tomé white pepper

São Tomé white pepper, heir to a captivating history, finds its origin on the eponymous island, discovered in 1470 by Portuguese navigators who named it Saint Thomas. The pepper vine was introduced by Portuguese colonizers in the 18th century. Until the archipelago's independence in 1975, the harvests were almost entirely shipped to Portugal.

Despite modest production—the certified cooperative hovers between 13 and 14 tons of dry pepper per year—São Tomé and Príncipe pepper remains a precious product on the world market, symbolizing the island's agricultural heritage, identity, and economic autonomy.

From equatorial fruit to cream grain: the transformation process

Selective picking: the berries are hand-picked only at full maturity, when they display an intense red-orange color.
Maceration (retting): the fresh berries are immersed in vats of clean spring water for several days—a controlled natural fermentation that softens and loosens the pericarp.
Hulling and washing: the softened pericarp is removed by friction, then the grains are washed thoroughly with clear water.
Solar drying: the cream grains dry slowly at the Rio Lima central station, until they obtain their velvety creamy-white hue and delicately wrinkled appearance.

What does São Tomé white pepper taste like

São Tomé white pepper, a burst of fresh and herbaceous flavors, is a rare pearl of gastronomy, capable of transforming a simple meal into an extraordinary gustatory journey. In the universe of savory dishes, it blends elegantly into the fabric of juicy red meats, delicately marinated fish, and crisp vegetables.

The grain reveals three aromatic layers: fresh and bright top notes (yellow lemon, citrus, camphor, menthol), floral heart notes rare for a white pepper (wild jasmine, lavender), and woody base notes (cedar, sandalwood) with a very fine wild fragrance. On a slice of crusty bread, creamy goat cheese meets the aromatic explosion of crushed grains, offering a bold contrast that awakens the senses.

Chef Arnaud's 8 Recipes (Apogée Bar)

Steak Sublimated with São Tomé White Pepper: seared over high heat, a generous layer of mortar-crushed pepper at the end of cooking for a fresh, lemony heat. Deglazed sauce with cognac and fresh cream.
Grilled Salmon Steak, Lemon Butter, and White Pepper: seasoned and unilaterally cooked salmon, accompanied by a lemon white butter where the pepper echoes the citrus notes of the grain.
Velvety Wild Mushroom and White Pepper Risotto: pan-fried porcini and chanterelles, seasoned at the very last moment with freshly ground pepper to enhance the parmesan without masking it.
Farm Chicken Roasted with Herbs and White Pepper: skin brushed with olive oil, thyme, rosemary, and crushed pepper, for juicy meat with citrus and camphor aromas.
Exotic Pumpkin Velouté with São Tomé Pepper: pumpkin and coconut cream, sprinkled with freshly ground pepper at the end of cooking to break the sweet roundness.
Finely Seasoned Knife-Cut Beef Tartare: ultra-fresh beef fillet, shallot, capers, egg yolk, seasoned with medium-ground white pepper for bright heat and woody notes.
Subtly Spiced Dark Chocolate Mousse: a fine pinch of very finely ground pepper folded into the warm ganache before the egg whites, to prolong the cocoa flavors.
Tropical Fruit Salad with White Pepper Infused Syrup: cane sugar syrup infused with crushed grains, poured over pineapple, mango, papaya, and passion fruit.

How to store São Tomé white pepper

Away from light: store your pepper in an opaque container.
Dry: a dry place, away from moisture, to prevent the grains from clumping.
Room temperature: stable and moderate.
As whole peppercorns: ground only at the time of use.
Airtight container: to preserve the power of its flavors.

Frequently Asked Questions

Where does São Tomé white pepper come from?

From the island of São Tomé, in the Gulf of Guinea, discovered in 1470 by Portuguese navigators. The pepper vine was introduced there in the 18th century.

What makes its aromatic profile so rare?

A floral dimension (wild jasmine, lavender) very rare for a white pepper, coupled with lemony and woody notes.

How is it made?

Harvested at full maturity, maceration, manual hulling, then slow solar drying at the Rio Lima station.

How did you discover it?

Thanks to a discussion with a pepper producer in São Mateus, Brazil. We then looked for a French importer so we could offer it to you.

"The unknown jewel of the Gulf of Guinea—the only white pepper in the world to reveal notes of wild jasmine and lavender."

Order My São Tomé White Pepper

Piper nigrum · São Tomé and Príncipe · Arnaud Sion Selection