Black Sarawak pepper GI

Sarawak pepper is known as the Queen of the peppers mentioned. The cultivar Kuching, named after the capital of Sarawak, has long been the principal pepper variety, but like many agricultural products, Sarawak pepper is also 'in evolution'.

It may sound critical to describe Sarawak pepper as a pepper in development, for this traditional pepper can count on a loyal Asian audience. No less than three-quarters of the Sarawak harvest finds its way to Japan, Malaysia, South Korea, and other Asian countries. For Japan, Sarawak pepper is the standard anyway, but if we are to believe the Malaysia Pepper Board, it is also Queen Elizabeth's favorite pepper.

Pepper cultivation in Sarawak was established three centuries ago by settlers from China, of all places—a country without a pepper tradition.

If black pepper is the king of spices, many authors believe, then Sarawak pepper is the queen. It is remarkable that Sarawak has the reputation of being rare and growing in the pristine environment of tropical forests. Sarawak does have an indigenous pepper, but that is Piper sarmentosum, of which not the berries but the leaves are eaten. The reality is that pepper cultivation in Sarawak, although organized on a small scale, is extremely professional.

Approximately 85% of the 67,000 households that earn their living from Sarawak pepper belong to the indigenous Ibans and Bidayuhs.

Sarawak pepper has a Malaysian Geographical Indication (GI), which is overseen by MyIPO, which falls under the Malaysian Ministry of Economic Affairs. Kuching is the classic Sarawak cultivar, while the cultivars 'Semongok perak' and 'Semongok emas' are on the rise.

The Sarawak vines are planted in a grid pattern in the open field, mostly without shade, and are pruned several times a year to maximize yield. No greater contrast is conceivable than with the cultivation of the premium.peppers from Kerala, which, in addition to being grown in intercropping, are generally shaded and are not pruned.

The Sarawakpeppers be between March and August harvested. Over three-quarters of the peppercorns are harvested unripe and processed into black pepper. The ripe berries are mainly processed into white pepper.

Why not organic?

The reason for this is quite simple. To meet strict international standards, the often small family businesses have to make insurmountable investments. Even though micro-credit is available, this has proven to be unfeasible for most family businesses.
The World Wildlife Fund Malaysia (WWF-Malaysia) and the The Malaysia Pepper Board (MPB) has signed a cooperation agreement that paves the way for better joint management of natural resources and pepper plantations in cooperation with local Rumah Dagum and Rumah Peter communities in Song.

Developments

Although the WWF's focus is on small-scale cultivation embedded in well-flourishing ecosystems, the government encourages Scaling up. This poses a serious threat to the survival of small-scale pepper cultivation, partly because many small communities have hardly any access to the international market. Moreover, they face pressure from producers of palm oil and pineapple, who do not only satisfy their hunger for space on the rainforest.

Scent and taste

Black Sarawak smells spicier than it tastes. Besides the aroma of wet wood, you can detect fruit (citrus) and cocoa.

Usage

You use Sarawak in Malaysian dishes like Sarawak laksa – the Chinese influence – and curries, and coarsely ground over your grilled steak.But also in stir-fry dishes with light spring vegetables and in desserts of soft red fruit.

Features:

• 100% peppercorns from Piper nigrum var kuching
• protected by the Malaysian PGI label (international: PGI)
• origin: Kuching region, Sarawak (Malaysia)

Assortment

• available in glass (60 grams), stand-up pouch (various weight classes) and test tube (10 ml)
• larger quantities than shown on request

Save

• batch number **OB610427
• best before August 2029 (08-2029)
• This expiration date is an indication.