Sarawak Peppercorns, White

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 white peppercorns are soaked in water to loosen the skins, then sun dried for another few days. They have a musky, slightly aniseed aroma and a stronger taste than the black, medium rather than mellow. The citrus notes are still present, and the pepper leaves a light, tongue tingling note on the palate. They can be used anywhere you would use other white peppers, for example in mashed potato or white sauces, and they make a great table condiment too. All in all a versatile and delicious pepper which we will be using a lot of!