White Sarawak pepper

Flavors of Sarawak White Pepper

Sarawak white pepper is dominated by wild aromas and woody notes of cedar bark.

In the mouth, it has a long and persistent attack with a hint of acidity.

Using Sarawak White Pepper in Cooking

This pepper from Borneo pairs perfectly with oven-roasted poultry accompanied by creamy sauces and with grilled rock fish such as red mullet or sea bream.

We recommend pairing it with soft-boiled eggs with sourdough toast soldiers, with foie gras terrine seasoned with fleur de sel, or with roasted pigeon.

Origins of Sarawak White Pepper, Pepper from Borneo

Sarawak white pepper is cultivated in the northern part of the island of Borneo, specifically in the Malaysian part (Sarawak Province). The pepper plants are located in the middle of the rainforest where the famous orangutans of Borneo live. Sarawak pepper has been granted a protected geographical indication since 2003. The aim of the GI is to promote and support the work of farmers, establish a quality charter, limit the cultivation area, and guarantee the origin of the pepper to the end consumer. Harvesting takes place from April to September with a peak in May and June.

History of Sarawak White Pepper

M. Bajot, an honorary naval commissioner, wrote in 1825 in the "Annales maritimes et coloniales" that the Chinese introduced pepper cultivation to the island of Borneo at the end of the 18th century. Trade between Borneo and China, through the port of Amoy, was very important at that time. The Chinese imported pepper, camphor, turtle shells, cloves, precious woods, etc. M. Bajot also wrote: "The English were long accustomed to bringing good quality fabrics to Borneo, but of small size: in return, they took pepper and gold powder".

Sarawak White Pepper is available in the custom-made pepper set dedicated to peppers from around the world