Originating from the island of Borneo in Malaysia, the white pepper from Sarawak is primarily grown in the region of Sarawak, from which it takes its name.
The harvest of Sarawak pepper is done by hand, grain by grain.
White pepper is obtained by fermenting perfectly mature red pepper until it is released from the pericarp that surrounds it. Once dried, the white grains are a true treasure of aromas and reveal powerful, wild, animal-like, slightly spicy notes. This is what is called a grand cru pepper.
Our Sarawak white pepper benefits from a protected geographical indication (PGI) that guarantees its origin, quality, and respect for the traditional methods used during its preparation.
What foods to cook with it?
Its power will enhance the taste of your white meats, particularly pork and veal. It can also complement your poultry, white fish, shellfish, and side dishes (steamed, grilled, or gratin vegetables).
Finally, ground on fresh goat or sheep cheese, it will create the surprise among your guests.
Our favorite combination? White pepper from Sarawak - Egg! Whether poached, soft-boiled, in the shell, or flat, the white pepper from Sarawak will accompany it in all its forms and multiply its flavors without altering 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 with a specific visual.
Our Sarawak White Pepper comes in 65 g and 130 g glass bottles, or in 250 g refill bags. Store it in a dry and cool place, protected from light. Sarawak Pepper doesn't expire, but we recommend using it within 24 months to retain its full flavor intensity.
Shipping to the European Union: 4.90€, free for orders over 75€. Worlwide shipping: 9.90€.
Ce poivre blanc est exceptionnel de saveur et apporte un véritable plus très remarqué. Il serait très pratique proposé en moulin, mais il n'est pas difficile à écraser au pilon juste avant utilisation.