Sarawak white pepper

Long considered the nec plus ultra of white peppers, Sarawak peppercorns are very clean and cream-colored, grown in small mountain plots by members of the Bidayuh tribe. Pepper berries are hand-picked when ripe and washed in fresh spring water for two weeks. After drying, they are sorted to remove dark-colored pieces and subjected to laboratory tests for the presence of microbes before receiving the highest government designation, "Sarawak Cream Label". Various colored beans, mostly cream.

Sarawak white peppercorns have a musky, woody aroma, a pungent flavor and a slight pine or balsamic vinegar taste. This is the pepper to use to create quick heat in soups or white sauces where black is not desired. White pepper goes well with ginger and dark chocolate, and adds pep to fruit compotes and other spicy desserts.

Suggested use: This very rare pepper has an original color and flavor, and goes perfectly with red meat dishes, game, sauces, pan-fried foie gras, duck breast, and desserts (strawberry salad, for example). With red meats, poultry cooked in spicy recipes and sauces. Add to vegetables with a twist of the mill before serving. The ideal table pepper for a last-minute fruity note.

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