White Sarawak Peppercorns

White peppercorns

Sarawak white peppercorns are a byproduct of the black peppercorn process ‚ mature Piper nigrum berries from the Sarawak region of Malaysian Borneo are soaked in running water until the outer hull softens and is removed, leaving whole white peppercorns with subtler aromatic but actually higher heat than the black.

Whole white Sarawak peppercorns are hotter and earthier than black ‚ the same Malaysian berry stripped of its outer hull for a cleaner, more concentrated heat with no dark color.

Grind in a dedicated white pepper mill for use in cream sauces, pale soups, and European-style preparations.Use in mashed potatoes, vichyssoise, and light-colored dishes where black specks would compromise the visual.Add whole to pickling brines and stocks where white pepper character without dark color is preferred.