Sarawak pepper "Black" ground

Origin & Special Features

Sarawak pepper originates from the Malaysian part of the island of Borneo—more specifically, from the state of Sarawak. There, it is grown under controlled conditions on small farms and is considered one of the highest quality pepper varieties in the world. The tropical climate, rich soil, and traditional processing make this pepper so special. It is harvested by hand, dried in the sun, and carefully sorted—which gives it its typical, delicate aroma.

Taste & Aroma

Sarawak peppercorn has a remarkably balanced aroma with a pleasant, yet not overpowering spiciness. It has slightly woody, citrusy notes with a hint of eucalyptus, yet a very clear and fresh flavor. This aromatic complexity makes it particularly versatile and popular with gourmet chefs worldwide.

Application

Ideal for fine dining, it pairs perfectly with fish, poultry, vegetable dishes, and even Asian dishes. Freshly ground, it unfolds its full aroma best just before serving. It's particularly effective in light, clean dishes where its subtle character isn't overpowered. It's also perfect for an elegant pepper sauce or in combination with exotic fruits like mango or pineapple.

Health benefits

Like all pepper varieties, Sarawak pepper contains piperine, which supports digestion, improves nutrient absorption, and has anti-inflammatory properties. Additionally, it can stimulate the body's fat burning and increase the bioavailability of turmeric (curcumin) when used together.

Ingredients

Sarawak peppercorns (black)