White Sarawak <tc>pepper</tc> GI

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

Here and there texts appear that Sarawak-pepper a native pepper would be cultivated in the pristine nature of Borneo. In reality, the cultivation of the Sarawakpepper like keeping Wagyu cattle, a very controlled breeding that requires a lot of work. Perhaps that is why Sarawakpepper highly valued by the Japanese, for whom Sarawak is the most important pepper is, next to sansho.

Every year the pepperplants pruned, unlike others peppers, even the premiumpeppers from India's Kerala. The unripe berries for the black dried pepper are harvested in the spring, and later in the summer the ripe specimens for the white pepper.

Sarawak pepper has Malaysian Geographical Indication (GI), which is overseen by MyIPO, which is under the Malaysian Ministry of Economic Affairs.

Taste and smell

White Sarawak-pepper has an even lighter citrus flavour than black Sarawak, but clear notes of musk and liquorice, and is widely praised as the best white pepper in the world. The cream-colored pepper It is made by soaking the ripe berries in burlap sacks under running water. After a week, the skins are loose and can be separated from the kernels, steamed, and then dried in a well-ventilated place out of the sun.

The pungency is quite moderate, rather a slight tingling sensation in the mouth.

Usage

White Sarawak is an excellent pepper for flavouring and sharpening sauces, white fish and white meat and poultry, but also in rubs, for example in combination with black pepperThis white pepper is just like the black Sarawak delicious on a goat cheese. It is a complex, not too intrusive white pepper.

Why not organic?

The reason for this is quite simple. For family businesses in Sarawak, meeting the requirements of international organic standards is essential. This is not possible without insurmountable investments. Even though microcredit is available, it hasn't proven feasible for most family businesses. Therefore, most organic Sarawak comes from a few larger farms, the number of which is rapidly increasing.

Developments

The government-stimulated increase in scale poses a serious threat to the survival of small-scale farming pepperThis is also under fire from palm oil and pineapple producers, who are not only satisfying their hunger for space in the rainforest.

Usage

Pair white Sarawak with red meat, oily fish, brown sauces, tomato dishes, vegetables, or white cheese. It's delicious with fruit and chocolate desserts like mousses and fondants.

Features:

• 100% pepperberries of the Piper nigrum var kuning
• protected by the Malaysian GI label
• origin: Sarawak region, Malaysia

Assortment

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

Gift wrapping

• The jar is available in a 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

• grind your pepper shortly before use
  
• add the ground pepper at the very last moment to your preparation

Save:

• save your sarawak pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before September 2027 (09-2027)
• This expiration date is an indication
  

Batch number

The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.