Black Sarawak pepper GI

Sarawakpepper will become the Queen of the peppers mentioned. The cultivar Kuching, named after the capital of Sarawak, has long been the principal pepperthere has been variety, but like many agricultural products, the Sarawak is alsopepper 'in development'.

It might sound critical, the Sarawak pepper to be described as a pepper in development, because this traditional pepper can count on a loyal Asian audience. Preferably three-quarters of Sarawak's harvest finds its way to Japan, Malaysia, South Korea, and other Asian countries. For Japan, Sarawak ispepper It is the standard anyway, but if we are to believe the Malaysia Pepper Board, it is also the favorite. pepper of Queen Elizabeth.

The pepperCultivation in Sarawak was established three centuries ago by settlers from China, of all places, a country without pepper-tradition.

When black pepper The king of spices is, many authors believe, Sarawakpepper the queen. It is remarkable that the 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 the Piper sarmentosum, of which not the berries but the leaves are eaten. The reality is that the cultivation of pepper in Sarawak, although organized on a small scale, is extremely professional.

Approximately 85% of the 67,000 households that make their living from the Sarawak pepper earn, belongs to the indigenous Ibans and Bidayuh's.

Sarawak pepper It 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; 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 pepperberries are harvested unripe and turned into black pepper processed. The ripe berries are mainly processed into white pepper incorporated.

Why not organic?

The reason for this is quite simple. To meet strict international standards, small family businesses must make insurmountable investments. Even though micro-credit is available, it has proven unfeasible for most family businesses. About ten years ago, the Board began promoting organic farming, but for the aforementioned reasons, it has still gained little traction.

Developments

Government-stimulated scaling up poses a serious threat to the survival of small-scale cultivation. pepperMoreover, it is under fire from producers of palm oil and pineapple, who are not only satisfying 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 such as Sarawak laksa—the Chinese influence—and curries, and coarsely ground over your grilled steak. But also in stir-fries with light spring vegetables and in desserts of soft red fruit.

Features:

• 100% pepperberries of 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 and test tube (10 ml)
• Larger quantities on request
• stable market prices since: 03-05-2019 (inflation follows)

Gift packaging

• The jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the gift packaging section.

General advice

• meal your pepper shortly before use
  
• add the ground pepper ready for your preparation at the very last moment

Save:

• guard your sarawak pepper in sealed packaging
• preferably store in a dark, dry and cool place
• batch **590412 - best before August 2029 (08-2029)
• This expiration date is an indication.

Want to try?

Would you like to know what Sarawak tastes like? You can also try a test tube, with enough pepper to the taste essence of this pepper to be able to fathom.

Batch number

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.