Origin and production
“ SARAWAK PEPPER – FROM BORNEO’S PRIMARY FOREST ”.
Sarawak pepper originates from the Malaysian part of the island of Borneo, where it is cultivated on small farms in the state of Sarawak. The tropical climate and nutrient-rich soils provide ideal conditions for this prized pepper variety. After traditional hand-harvesting, the peppercorns are sun-dried and carefully sorted – a labor-intensive process that shapes its distinctive character.
Taste and aroma
This pepper is characterized by a harmonious, finely balanced spiciness. Its profile is clear, elegant, and complex at the same time – with woody, citrusy, and slightly eucalyptus-like nuances. Sarawak pepper is considered particularly well-balanced and is prized by top chefs worldwide for its pure, clean flavor.
Application
Ideal for delicate dishes with fish, poultry, or vegetables. Freshly ground, it develops its full aroma best just before serving. It harmonizes perfectly with light dishes, delicate sauces, and exotic fruits like mango or pineapple – perfect for modern gourmet cuisine.
Interesting facts
Sarawak pepper is among the finest varieties in the world and is often referred to as the "champagne of peppers." It is cultivated sustainably and under strict quality controls. The combination of traditional processing and an ideal climate results in a pepper that unites purity and depth in every peppercorn.
Ingredients
Sarawak peppercorns (black)
