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.<\/p>\n
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.<\/p>\n
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.
\nHistory of Sarawak White Pepper<\/p>\n
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”.<\/p>\n
White Sarawak Pepper.<\/p>\n
May contain traces of celery, sesame, mustard, nuts.<\/p>\n
Keep in a dry place at room temperature.<\/p>\n
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.<\/p>\n
France<\/p>\n
Socilink Lda
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Always confirm the information on the article label. Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.<\/p>\n","protected":false},"excerpt":{"rendered":"
White Sarawak pepper is harvested on the island of Borneo in Malaysia. The peppercorns are picked by hand one by one, then dried in the sun. They release woody scents with fresh fruity notes and will delight grilled meat, soft red fruit desserts and pan-fried spring vegetables.<\/p>\n","protected":false},"featured_media":95080,"template":"","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","ep_exclude_from_search":false},"socilink_saboresdomundo_tag":[2806,2780,2787,4498],"product_brand":[2509,2507],"product_cat":[2624,2634],"product_tag":[],"class_list":{"0":"post-95280","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"socilink_saboresdomundo_tag-asia-en","7":"socilink_saboresdomundo_tag-europe","8":"socilink_saboresdomundo_tag-france","9":"socilink_saboresdomundo_tag-malaysia","10":"product_brand-herbs-spices-terre-exotique","11":"product_brand-terre-exotique-en","12":"product_cat-ingredients-seasonings","13":"product_cat-spices","14":"product_shipping_class-ambient","15":"pa_caracteristicas-food-service-en","17":"first","18":"outofstock","19":"featured","20":"taxable","21":"shipping-taxable","22":"purchasable","23":"product-type-simple"},"acf":[],"yoast_head":"\n