Sarawak black pepper has big, bold aromas, which mellow in the mouth with old spice flavours, and warm, woody notes. Sarawak black is a Malaysian pepper, grown in mountainous Borneo, and widely considered to be one of the best black peppers in the world – recently being awarded a geographical indication (GI) status.
Sarawak black peppercorns are picked when they’re green and ripe, and are then dried in the sun until they turn black and wrinkled allowing their aromas to fully develop. Much like wine and oil, the pepper's flavours are affected ‘terroir’, meaning that black Sarawak peppercorns are complimented by other foods of the region. Try using the Sarawak pepper in stir fries, Malay chicken curries, and roughly grind over grilled meat and steaks. The bold flavours also make this a strong enough pepper to hold its own in heavily-spiced dishes, like a tagine or a curry.
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