Muntok white pepper

On the island of Bangka, Indonesia, the ripe peppercorns are soaked in barrels of cold water until the shell (pericarp) falls off and is removed. Pale cream to light beige in color, they are smaller than Sarawak peppercorns. A slightly musty, warm aroma with a slightly fermented taste.

A benchmark white pepper. It's a lovely cream-colored grain with an animal nose, invigorating and warm, with notes of leather, musk and smoke. On the palate, it becomes warm and elegant. Muntok white pepper is often considered to be of lesser quality than Sarawak white pepper. I'll leave you to judge, but I think it's a great Indonesian white pepper all the same.

Blends perfectly with black pepper to season grilled ribs or stewed beef cheeks.

Suggested use: Perfect for raw vegetables, soups or fish.

Botany: Piper nigrum L. (INPN)
Origin: Muntok, Bangka-Belitung , Indonesia
Ingredients: 100% white pepper
Storage: Several years, protected from light and humidity.
Product strength: 6 (Scoville)