White Sarawak pepper GI

Sarawak pepper is called the Queen of 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,

Here and there texts appear that Sarawak pepper is an indigenous pepper, grown in the untouched nature of Borneo. In reality, the cultivation of Sarawak pepper is like keeping Wagyu cattle, a very controlled cultivation, in which a lot of work is spent. Perhaps that is why Sarawak pepper is so highly valued by the Japanese, for whom Sarawak is the most important pepper, next to sansho.

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

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

Taste and smell

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

The sharpness 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 pepper. This 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 the family businesses in Sarawak, meeting the requirements of the international organic standards is  not possible without making insurmountable large investments for them. Even though there is the possibility of micro-credit, for most family businesses this has not proven to be a feasible option. Most organic Sarawak therefore comes from a few larger companies, the number of which is increasing rapidly.

Developments

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

Usage

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

Features:

• 100% pepper berries from the Piper nigrum var kuning
• protected by the Malaysian GI label
• origin: Sarawak region, Malaysia

Assortment

• available in glass, stand-up pouch and 10 ml test tube
• 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 to your preparation at the very last moment

Save:

• store your sarawak pepper in closed packaging
• preferably store in a dark, dry and cool place
• at least good until September 2026 (09/26)
• This expiration date is an indication
  

Batch number

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