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Black Sarawak pepper

Black Sarawak pepper is harvested on the island of Borneo in Malaysia. The peppercorns are picked by hand one by one, then dried in the sun. They release woody scents with fresh fruity notes and will delight grilled meat, soft red fruit desserts and pan-fried spring vegetables.

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Borneo's pepper !

Sarawak pepper is grown in the North of Borneo in the Malaysian part of the island (Province of Sarawak). The pepper plants grow in the heart of the rainforests where the famous Borneo orangutangs live. Sarawak pepper has been awarded Protected Geographic Indication status (PGI). The pepper is harvested from April through until September with the peak in May and June.

Mr.Bajot, Honorary Marine Commissioner, wrote in 1825 in the "Colonial and Marine Reports" that the Chinese introduced pepper cultivation to the island at the end of the 18th century. Trading between Borneo and China, via the port of Amoy was extensive at the time. The Chinese imported pepper, camphor, tortoise shells, cloves, fine woods, etc. Mr. Bajot also wrote: "The English were accustomed to bringing small sized good quality textiles to Borneo: in exchange for pepper and gold powder".


Additional Information

Country Malaysia
Post N/A
Use By date 5 years
Allergen Allergen free
Ingredient Black Sarawak pepper
Storage conditions Keep at room temperature in a dry place
Nutritional info N/A
Aromatic footprint Fruity, Woody
Botanical genus and species Piper nigrum
Intensity scale Spicy and Exciting (4/7)
Culture mod Cultivated, Introduced
Other names Malaysian pepper, Borneo pepper, Sarawak pepper
Color Black


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