Sarawak pepper "Black" whole

Origin & Special Features

Sarawak Black Whole Pepper comes from the Malaysian state of Sarawak on the island of Borneo – a region known for its particularly high-quality pepper cultivation. The peppercorns are harvested while still green and fermented and dried in the sun, which is how they develop their dark color and intense flavor. Cultivation is often carried out by hand in small farms – with a focus on quality over quantity.

Taste & Aroma

This black Sarawak pepper has a delicately spicy, slightly fruity aroma with earthy and woody nuances. It is pleasantly hot without being overly bitter and leaves a round, lingering flavor on the palate. Compared to many other black peppers, it is aromatically more balanced and elegant.

Application

The whole peppercorns are perfect for grinding in a mortar or freshly ground in a pepper mill. They enhance hearty meat dishes, stews, soups, and marinades without overpowering the food's natural flavor. This pepper is also a real asset in pickled vegetables or homemade spice blends.

Health benefits

Black pepper stimulates the metabolism, aids digestion, and improves the absorption of certain vitamins and minerals. The piperine it contains has anti-inflammatory properties and can enhance the effects of other spices such as turmeric.

Ingredients

Sarawak peppercorns (black, whole)