White Sarawak pepper GI

Sarawak pepper is sometimes called the Queen of peppers, and the white version is of superior quality. This pepper comes from the Malay part of Borneo, where it is grown on small fields, and is named after the famous Hong San Si (Temple on Phoenix Hill) temple in Kuching,

Here and there, texts appear that Sarawak pepper is an indigenous pepper, grown in the unspoilt nature of Borneo. In reality, Sarawak pepper cultivation is like raising Wagyu cattle, a very controlled cultivation that requires a lot of work. Perhaps that is why Sarawak pepper is highly valued by the Japanese, for whom Sarawak is the most important pepper, next to sansho.

The pepper plants are pruned every year, unlike other peppers, even the premium peppers from Kerala, India. The unripe berries for the black dried pepper are harvested in the spring, and the ripe ones for the white pepper later in the summer.

Sarawak pepper has Malaysian Geographical Indication (GI), which is overseen by MyIPO, which is under the Malaysian Ministry of Economic Affairs.

Taste and smell

White Sarawak pepper has an even lighter citrus flavor than black Sarawak, but clear accents of musk and licorice, and is widely praised as the best white pepper in the world. The cream-colored pepper is made by soaking the ripe berries in jute bags in running water. After a week the skins are loose and can be separated from the grains, the grains are steamed and then dried in a well-ventilated place out of the sun.

The sharpness is quite moderate, rather there is a slight tingling in the mouth.

Use 

White Sarawak is an excellent pepper for flavoring and sharpening sauces, white fish and white meat and poultry, but also in rubs, for example in combination with black pepper. Just like the black Sarawak, this white pepper is delicious on goat's cheese. It is a complex, not too pushy white pepper.

Why not organic? 

The reason for that is quite simple. For the family farms in Sarawak, meeting the requirements of international organic standards is not possible without making prohibitively large investments for them. Even though there is the possibility of micro-credit, this has not proven to be a feasible option for most family businesses. Most organic Sarawak therefore comes from several larger companies, the number of which is increasing rapidly. 

Developments

The increase in scale stimulated by the government poses a serious threat to the survival of small-scale pepper. This is also under fire from producers of palm oil and pineapple, who do not indulge their hunger for space only in the rainforest. 

Use

Combine white Sarawak with red meat, oily fish, brown sauces, tomato dishes, vegetables or white cheese. Delicious with fruit, desserts with chocolate such as mousses and fondants.

Features:

• 100% pepper berries from the Piper nigrum var kuning
• protected by the Malaysian GI tag
• origin: Sarawak region, Malaysia

Assortment

• available in glass, stand-up pouch and 10 ml test tube
• larger quantities on request

Gift packaging

• the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• for an overview of our gift packaging, please refer to the gift packaging section

General advice

• grind your pepper shortly before use
  
• add the ground pepper to your preparation at the very last minute

Save:

• store your sarawak pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before September 2026  (09/26)
• this expiration date is an indication
  

Batch number

The batch number helps us trace which supply an item comes from. It is stated on the packing slip and the invoice