About Sarawak Pepper

Considered a gourmet spice by celebrated chefs around the world, Sarawak pepper is grown in small plots on family run farms on the rugged island of Borneo, in Southeast Asia’s Malay Archipelago.

Hand reared in rich, fertile soil with zero chemicals then left to dry in the tropical sun, these tiny berries are not only delicious they’re also packed full of nutrients! They’re an excellent source of Vitamin K, Calcium, Iron and Magnesium. Pepper is also said to enhance memory as well as having great antioxidant and anti-inflammatory properties.

BLACK PEPPER, WHITE PEPPER – What’s the difference?

Black Sarawak pepper has a big, rounded, woody aroma with a noticeable citrus pinch. The taste is bold and mellow, with a balanced woodiness that’s slightly sweet. It’s great for enhancing the flavour of meat, chicken, seafood and vegetable dishes.

White Sarawak pepper has a musk-like, slightly liquorice aroma. It’s medium-strength in spiciness with lemony, earthy notes and leaves a light, tongue-tingling sensation in the mouth. Use in creamy dishes to maintain a consistency of colour and is a must in Asia and Indian dishes. White pepper pairs well with saffron, cumin and tumeric.

For maximum freshness, grind or crush with a mortar and pestle just prior to use.