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Like any other webshop Corona doesn't miss us either. It's not so bad up till now. During the coming period, our orders will not be traveling until one day later, i.e. not on the same day you order. To protect its employees, our courier DHL has decided to simplify its pick-up and return service in order to reduce the number of contact moments, meaning pick-up will be due mornings.

As a result, it is temporarily no longer possible to deliver orders placed today the next working day. We will keep you informed.

Sarawak pepper is sometimes called the Queen of the peppers, and the white version is of superior quality. This pepper comes from the Malay part of Borneo, where it is grown on small fields, and is named after the famous temple Hong San Si (temple on the Phoenix hill) in Kuching.

GEOGRAPHICAL INDICATION (MALAYSIA)

Here and there texts emerge that Sarawak pepper is a native pepper grown in the unspoilt nature of Borneo. In reality, the cultivation of the Sarawak pepper is like keeping Wagyu cattle, a highly controlled crop that requires a lot of work. Perhaps that is why SarAwak pepper is highly appreciated by the Japanese, for whom Sarawak is the most important pepper, in addition to sansho.

Sarawak pepper has Malaysian geographical indication (GI), which is supervised by MyIPO, which falls under the Malay Ministry of Economic Affairs.

Every year the pepper plants are pruned, unlike other peppers, even the premium peppers from the Indian Kerala. The unripe berries for the dried black pepper are harvested in the spring, and the ripe white pepper specimens later in the summer.

Taste and aroma

White Sarawak pepper has an even lighter citrus flavor than black Sarawak, but has clear accents of musk and licorice. It is widely praised as the best white pepper in the world. The besides cream-colored pepper is made by soaking the ripe berries in jute bags in running water. After a week, the skins are loose and can be separated and dried.

The punginess is fairly moderate, rather a slight tingling in the mouth.

Usage

White Sarawak is an excellent pepper for seasoning sauces, white fish and white meat and poultry, but also in rubs, for example in combination with black pepper. Just like the black Sarawak, this white pepper is delicious on a goat's cheese. It is a tough white pepper.

Why not organic?

The reason for that is quite simple. For the family businesses in Sarawak it is not possible to meet the requirements that international organic standards demand without making insurmountably large investments for them. Even though there is the possibility of micro-credit, this has not proved to be a viable card for most family businesses. Most organic Sarawak therefore comes from a few larger companies, the number of which is increasing hand in hand.

Developments

Large scale agriculltural development is encouraged by the government and is a serious threat for the small-scale pepper culture. Moreover, palm oil and pineapple producers hunger for space, absorbing precious rainforest and the scattered small pepper plantations.

Usage

Combine white Sarawak with red meat, fatty fish, brown sauces, tomato dishes, vegetables or white cheese. Delicious with fruit, desserts with chocolate such as mousses and fondants.

Features:

  • 100% berries of the Piper nigrum var Kuching
  • protected by the Malysian GI-label
  • origin: Kuching region, Sarawak (Malysia)
  • 2018 harvest

Availability

  • available in pouch, glass and testtubes
  • pouches containing 30, 45, 60, 250 or 500 grams
  • testtubes 10 ml
  • glass containing 75 grams

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page

General advice

  • grind pepper shortly before eating it
  • add it only in the last stage of preparation of your dish (last minute)
  • keep it in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • april 2022
Origin
Malaysia Sarawak
Botanical name
Piper nigrum
Ingredients
No additions 100% dried pepper grains
Allergen information
Contains no allergenes

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White Sarawak pepper GI

  • €4.75

  • Ex Tax: €4.36

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Tags: white pepper, sarawak