Sarawak Peppercorns, Black

New to our range of speciality peppercorns are these ones grown in the forests of Sarawak on the island of Borneo. Pepper has been grown commercially in Sarawak for 150 years, but it is still produced in relatively small batches, picked by hand and naturally dried in the warm Sarawak sun; the process is totally organic and no chemicals are used.

The black peppercorns have a big, woody aroma with a noticeable hint of citrus; their flavour is fairly mellow rather than fiery, and with a slight sweetness on the palate. They are best used as a finishing pepper or table condiment, although of course they are used a great deal in local Sarawak dishes – the local version of laksa, unlike most Malaysian recipes, relies on black pepper and tomato for its character. All in all a versatile and delicious pepper which we will be using a lot of!