White Sarawak pepper GI

Sarawak Pepper is called the Queen of the peppers, and the white version is of superior quality. This pepper comes from the Malaysian 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,

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

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

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 the ripe ones for the white pepper later in the summer.

Taste and smell

White Sarawak pepper has an even lighter citrus flavor than black Sarawak, but clear accents of musk and licorice, and is widely acclaimed as the best white pepper in the world. The otherwise cream-colored pepper is made by soaking the ripe berries in burlap sacks in running water. After a week, the husks are loose and can be separated from the grains and the grains dried.

The sharpness is quite moderate, rather there is a slight tingling in the mouth.

Use

White Sarawak is an excellent pepper for flavoring and sharpening sauces, white fish and white meat and poultry, but also in rubs, for example in combination with black pepper. Just like the black Sarawak, this white pepper is 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 international organic standards is not possible without making insurmountable investments. Even though there is the possibility of micro-credit, this has not proved feasible for most family businesses. Most organic Sarawak therefore comes from a few larger companies, the number of which is increasing.

Developments

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

Use

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

Attributes:

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

Assortment

• available in glass, pouch and test tube
• glass jar contains 75 grams
• stand-up pouches with a content of up to 30 to 500 grams
• available in 10 ml test tube
• larger quantities on request

Gift Wrap

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

General advice

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

Save:

• keep your sarawak pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before February 2025 (02/25)
• this best before date is an indication