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Paragon by MONIN

Paragon by MONIN

MONIN Stand: E14

This new generation of cordials brings you nature’s unexplored flavours through a perfectly balanced sweet-and-sour base.

To craft them, we searched the globe for intriguing peppers, and used a combination of elaborate flavour extraction techniques to capture the most delicate organoleptic profiles.




White Penja pepper is harvested when ripe in the province of Moungo (Cameroon) and then dried in the sun.

All the production stages (harvesting, retting, washing, drying, sorting) are entirely carried out by hand mainly by the experienced hands of the local village women. Penja Pepper has gained worldwide gastronomic reputation.

In 2014 it became the first product of the African continent to obtain Protected Geographic Indication status (PGI).

The volcanic soils of Penja give the white pepper its fresh aromas of menthol and camphor.


Hand-picked and then fermented white peppers with singular animal notes, growing on the volcano soils of the Penja valley in Cameroun.



This Nepalese pepper is picked from small trees from the Zanthoxylum armatum species, which grow in the wild in the Mahabharat mountain range. With its fresh and citrus notes it is easy to see why some call it the grapefruit pepper.

This little berry is used in all South Nepalese dishes from the Teraï lowlands cuisine.
It is here, in the birth place of the Buddha, amongst the Tharu villages of thatched mud huts that these thorny bushes unfold their treasure at altitudes of 2,000m.


The Timur berry grows on thorny bushes at an altitude of 2,000m in the Mahabharat region of Nepal. It is praised for its citrusy notes.



Rue comes from the Ruta chalepensis plant, grown in tropical Africa and more specifically in Ethiopia where it’s used as an herb or medicinal plant.

This shrub which can reach up to 1.5m, grows best at altitudes of between 1,500 and 2,000m in full sunlight. The foliage has a powerful aromatic and sweet scent; whilst the berries have a stronger and spicier taste.

The “kuti”, an infusion using coffee leaves, is traditionally flavoured with fresh Ruta chalepensis leaves and some local cheeses are made using these leaves to add flavour to the milk. The berries are used in the renowned Ethiopian berbere blend of spices.

The leaves, once dried and crushed, make an excellent insect repellent.


Berry from the endemic tropical shrubs of the Basheto highlands in Ethiopia, with a powerful and unique profile.





The raw pepper berries are stirred and then macerated with water and alcohol for 7 days and up to 3 weeks.
The mixture is then filtered so that it is ready to be infused in with the other ingredients of the cordial.


The hydroalcoholic mixture is macerated with the raw material and then distillated under atmospheric pressure to release the various flavour profiles.


CO2 is heated and compressed to a supercritical state that is between liquid and gaseous. It is then passed through the raw material to extract the scented molecules. The supercritical CO2 then enters an expansion chamber, where the liquid and gaseous elements separate. We then collect the liquid, charged with the pepper berry aromas, and mix it with the rest of the cordial’s ingredients.



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