Originally from the island of Borneo in Malaysia, Sarawak white pepper is mainly grown in the Sarawak region, from where it takes its name.
Sarawak pepper harvesting is done by hand, grain by grain.
White pepper is obtained by fermentation of perfectly mature red pepper, until the latter is freed from the pericarp that surrounds it. Once dried, the white beans are a real treasure trove of aromas and reveal powerful, wild, animal, slightly spicy notes. This is called a grand cru pepper.
Our Sarawak white pepper has a protected geographical indication (PGI) which guarantees its origin, quality, and respect for the traditional methods used for its preparation.
With what foods to cook it?
Its power will sublimate the taste of your white meats, and more particularly pork and veal. It can also enhance your poultry, white fish, shellfish and side dishes (steamed, grilled or gratin vegetables).
Finally, ground on a fresh goat's or sheep's cheese, it will surprise your guests.
Our favorite combination? Sarawak White Pepper – Egg! Whether poached, soft-boiled, boiled or fried, Sarawak white pepper will accompany it in all its forms and enhance its flavors tenfold, without distorting it.
Small tip: unlike black pepper, white pepper is almost invisible once mixed with your dish, which can be practical if you want to play on a specific visual.
Our Sarawak White Pepper is available in a 65 g glass bottle. Store it in a dry and cool place, away from light. Sarawak White Pepper does not expire, but we recommend using it within 48 months to preserve the full intensity of its aromas.