White Sarawak Pepper – Gourmet Pepper from Borneo
- White Sarawak peppercorns from the island of Borneo
- Peppery flavor with sweet and musky notes
- Ideal for use in a pepper mill
- Suitable for seasoning a variety of dishes
- Do not cook; add after preparation to preserve aroma
What Does White Sarawak Pepper Taste Like?
White Sarawak pepper offers a refined, mildly peppery flavor with subtle sweet and musky nuances. It enhances dishes without overpowering their natural taste. This pepper variety is especially appreciated in Northern European and Mediterranean cuisines for its balanced character.
Culinary Uses
White Sarawak pepper is best used freshly ground in a pepper mill. It pairs well with delicate dishes such as light sauces, poultry, fish, and salads. Its mild profile makes it ideal for recipes where visual appearance and subtle seasoning are key.
Botanical and Geographic Origin
This white pepper is obtained from the fully ripe berries of the tropical climbing plant Piper nigrum. After harvesting, the peppercorns are soaked in water to remove the outer skin. What remains is the white inner core, which is then sun-dried or air-dried.
Its name comes from the Sarawak region on the island of Borneo, part of Malaysia. Sarawak is located in the northwest of the island and borders the Indonesian region of Kalimantan. The capital, Kuching, is the economic hub and a major center for spice production and export. The region is known for its long tradition of pepper cultivation and favorable growing conditions.
How to Store Pepper Properly
Store white Sarawak pepper in an airtight container, ideally a glass jar with a sealed lid. Keep the container in a cool, dry, and dark place, away from heat and sunlight. The ideal storage temperature is approximately 15 °C. Proper storage helps preserve the pepper’s aroma and flavor over time.
In our online spice shop, this pepper is available in various container sizes ranging from 25 g to 1 kg. For bulk orders or trade inquiries, please contact us at info(@)orlandosidee.de.
