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.
Around a cheese platter, don't hesitate to sprinkle this pepper on your toasts; it will reveal the flavors of your cheeses! It will also be perfect in a pepper sauce to accompany your duck breasts. Crush 1 tablespoon of Sarawak black pepper and put it in your pan after cooking your duck breast. Add 2 teaspoons of veal stock and quickly stir. Add 20 cl of liquid cream, salt, and let it simmer for a few minutes over low heat to thicken the cream. Pour over your sliced duck breast.
Finally, let your creativity speak in your desserts! Sarawak pepper is perfect in sweet preparations. Its fruity taste will enhance your preparations and give character to your pastry creams, whipped cream, or pies.
· scallops, cauliflower cream with Sarawak black pepper: add 3 to 4 pinches of Sarawak pepper to your cream before reducing it;
· duck breast with Sarawak pepper sauce: crush a tablespoon of Sarawak pepper before adding it to a pan with your cooking juices;
· Sarawak pepper and red fruit pavlova: add 1 teaspoon of crushed and toasted Sarawak pepper to your meringue before whisking it;
· homemade yogurts with Sarawak pepper: add 1 teaspoon of Sarawak pepper to your milk before heating it;
· white chocolate and Sarawak pepper macarons: add 1 tablespoon of Sarawak pepper to your white chocolate ganache before whisking it.
Moderately spicy in the mouth, it will warm your palate.
M. Bajot, retired naval commissioner, wrote in 1825 in the "Annales maritimes et coloniales" that the Chinese introduced pepper cultivation on the island of Borneo at the end of the 18th century. The trade between Borneo and China, through the port of Amoy, was very important at that time. The Chinese imported pepper, camphor, tortoiseshell, cloves, precious woods, etc. M. Bajot also writes: "The English were long accustomed to bring to Borneo fabrics of good quality but small size: they took, in return, pepper and gold powder".
Today, the Sarawak region remains the 6th largest producer of pepper in the world.
This pepper is used in multiple ways around the world, such as infused in tea to benefit from its anti-inflammatory and antioxidant properties facilitating digestion or as essential oil in the bath to purify the skin.
Allergen | Absence |
---|---|
Native country | MALAISIE |
Genus and botanical species | Piper nigrum |
Ingredients | black pepper from Sarawak |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |