Black pepper from Sarawak, 200g – freshly imported directly from Borneo, Malaysia!
Sarawak pepper is one of the most famous peppercorns in the world, although the Sarawak cultivation area is still quite young. For a little over 100 years, since 1840, this tasty and noble pepper has now been cultivated and exported. Compared to Indian pepper, the grains are somewhat smaller, and the pungency of Sarawak pepper is not as prominent – which is exactly what makes it so popular with connoisseurs.
Its fruity, mild aroma goes perfectly with grilled meat, salads and marinades – ground or directly as whole grains. Sarawak pepper is known for its high quality and particularly aromatic taste. It is therefore particularly popular with top chefs. A wonderful taste experience: you and your guests will love it.
Preparation recommendation: Grind the peppercorns in a mortar or pepper mill. Fill up according to grinding strength and requirements and enjoy.
Tip: The aroma dissipates quite quickly after grinding. Therefore, Sarawak pepper should only be freshly ground over the finished dish so that it retains its full aroma. You will taste the difference.
Net weight: 200 g
Sarawak – the Malaysian state on the island of Borneo has long been known among gourmets as one of the world’s best pepper-growing regions. What gives Sarawak pepper its superior quality, taste and aroma? The perfect latitude and climate and optimal soil and abundant rainfall. And centuries of knowledge and skills passed down through generations of farmers, ranchers and growers since 1840.
Pepper comes from the tiny, inconspicuous berry of the climbing plant Pepper nigrum. The three main pepper varieties – green, black and white pepper – are derived from the same plant. They differ both in the degree of ripeness of the harvest and in the way they are processed. Black pepper is obtained from ripe berries that are picked, cleaned and dried by hand. It is an excellent all-purpose spice.
How about a cup of tea from Cameron Highlands Malaysia? Why not try our BOH tea!