Origin and production
“ BLACK SARAWAK PEPPER ”.
Sarawak Black Pepper comes from the Malaysian state of Sarawak on the island of Borneo – a region renowned for its exceptionally high-quality pepper cultivation. The berries are harvested while still green and then fermented and dried in the sun, which gives them their dark color and characteristic spiciness. Cultivation is mostly carried out on small farms using meticulous handcrafting techniques – with a focus on quality over quantity.
Taste and aroma
This black Sarawak pepper unfolds a delicately spicy, slightly fruity aroma with earthy and woody notes. It is pleasantly hot without being overpowering, leaving a harmonious, long-lasting flavor. Compared to many other black peppers, it is particularly well-balanced and elegant.
Application
Whole peppercorns are ideal for grinding in a mortar and pestle or freshly milled in a pepper mill. They enhance meat dishes, stews, soups, and marinades without overpowering the natural flavor of the food. This pepper also adds depth and character to pickled vegetables or homemade spice blends.
Interesting facts
Black pepper has been considered one of the most valuable trade spices for centuries. The piperine it contains not only gives it its characteristic pungency but also accounts for its traditional appreciation in cooking. It is often used in combination with turmeric to enhance its natural properties.
Ingredients
Sarawak peppercorns (black, whole)
