This Muntok white pepper releases base notes of burnt herbs and strong notes of menthol and camphor.

The attack is fairly spicy with flavours of menthol and eucalyptus. Once ground, this Muntok white pepper will delight any farmhouse poultry in cream sauce.

Best ground and used just before serving. Be careful not to let it infuse for too long as this may make it bitter.

It will also enhance your pan fried vegetables, turbot in hollandaise sauce, or a sticky chocolate and caramel cake.

In Indonesia, white pepper is mainly picked on the island of Bangka near the town of Muntok. This island is East of Sumatra, in the Java sea. The peppercorns are picked by hand one by one, then dried in the sun.