Vanissa
Sarawak white pepper PGI - Borneo
Product’s description
Originating from the island of Borneo in Malaysia, Sarawak White Pepper is primarily cultivated in the Sarawak region, from where it gets its name.
The harvest of Sarawak pepper is done by hand, grain by grain. White pepper is obtained by fermenting perfectly mature red pepper until it is freed from the surrounding pericarp. Once dried, the white grains become a true treasure of aromas, revealing powerful, wild, animal notes with a slight spiciness. This is what is called a great vintage of pepper.
Our Sarawak White Pepper benefits from a Protected Geographical Indication (PGI) that guarantees its origin, quality, and the respect for traditional methods used in its preparation.
With what foods should you cook it?
Its potency will enhance the flavor of your white meats, especially pork and veal. It can also complement poultry, white fish, shellfish, and side dishes (steamed, grilled, or gratins). Finally, ground on fresh goat or sheep cheese, it will surprise your guests.
Our favorite combination? Sarawak White Pepper – Eggs! Whether poached, soft-boiled, boiled, or fried, Sarawak White Pepper will accompany eggs in all forms and enhance their flavors without altering them.
Little tip: Unlike black pepper, white pepper is almost invisible once mixed into your dish, which can be practical if you want to play with a specific visual.
Our Sarawak White Pepper is available in glass bottles of 65g and 130g, or in a 250g refill pouch. Store it in a dry and cool place, away from light. Sarawak White Pepper does not expire, but we recommend using it within 48 months to preserve the full intensity of its aromas. Ref: sar
The harvest of Sarawak pepper is done by hand, grain by grain. White pepper is obtained by fermenting perfectly mature red pepper until it is freed from the surrounding pericarp. Once dried, the white grains become a true treasure of aromas, revealing powerful, wild, animal notes with a slight spiciness. This is what is called a great vintage of pepper.
Our Sarawak White Pepper benefits from a Protected Geographical Indication (PGI) that guarantees its origin, quality, and the respect for traditional methods used in its preparation.
With what foods should you cook it?
Its potency will enhance the flavor of your white meats, especially pork and veal. It can also complement poultry, white fish, shellfish, and side dishes (steamed, grilled, or gratins). Finally, ground on fresh goat or sheep cheese, it will surprise your guests.
Our favorite combination? Sarawak White Pepper – Eggs! Whether poached, soft-boiled, boiled, or fried, Sarawak White Pepper will accompany eggs in all forms and enhance their flavors without altering them.
Little tip: Unlike black pepper, white pepper is almost invisible once mixed into your dish, which can be practical if you want to play with a specific visual.
Our Sarawak White Pepper is available in glass bottles of 65g and 130g, or in a 250g refill pouch. Store it in a dry and cool place, away from light. Sarawak White Pepper does not expire, but we recommend using it within 48 months to preserve the full intensity of its aromas. Ref: sar
