Black pepper (Piper nigrum) essential oil in a clear glass vial
Ground black pepper and a plasticpepper shaker
Roughly cracked black peppercorns, also known as mignonette or poivre mignonette
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Malaysia is renowned for its wide variety of tropical fruits, flora and spices. Its warm sunny climate, frequent seasonal rains and fertile soil permit an abundant harvest of a range of fresh produce native to Malaysia. Amongst these, one of the best known is Sarawak Pepper.
Over the last hundred years, Sarawak Pepper has been exported throughout the world, gaining international recognition by chefs, gourmets and food-lovers alike. Its distinctive, earthy flavour and taste make it one of the most sought-after pepper varieties in the world for discerning taste-buds. Years of government-funded agro-research have perfected a strain of Sarawak pepper that yields large berries bursting with flavour, yet without being overwhelmingly spicy.
Black pepper
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.
Black pepper (Piper nigrum) essential oil in a clear glass vial
Ground black pepper and a plasticpepper shaker
Roughly cracked black peppercorns, also known as mignonette or poivre mignonette
White pepper
White pepper consists solely of the seed of the pepper plant, with the darker-coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.[6]
Ground white pepper is used in Chinese and Thai cuisine, but also in salads, cream sauces, light-coloured sauces, and mashed potatoes (where black pepper would visibly stand out). White pepper has a different flavour from black pepper; it lacks certain compounds present in the outer layer of the drupe.
