Sarawak white pepper

Ingredient: Piper Nigrum Origin: Malaysia Net volumes and weights: 50ml / 50g / 1.76oz Description: Sarawak pepper is known as "Borneo" pepper because it comes from this island, one of the largest in Malaysia. The Sarawak region, where the pepper plantations are located, is still preserved from the deforestation that is increasing every year in the country.& nbsp; Sarawak pepper is renowned for its aromatic and frank power. It is an elegant pepper on the nose, powerful, fresh and woody where we detect musky notes slightly close to leather. On the palate we find more floral and woody notes, underlined by touches of liquorice.& nbsp; If its spiciness is frank, the aromas gradually evolve towards more fruity citrus notes with a hint of acidity. This harmonious blend produces a pepper of great finesse. Directions for use: It is mainly intended for white meats such as pork or veal; poultry, white fish and shellfish. It will be particularly highlighted on eggs. He likes cream-based dishes. It will also work well in your pasta, rice, vegetables... It is remarkable on fresh goat's cheese, sheep's cheese or fromage blanc. In the sweet register it goes especially well with fruits such as orange, pear, cherry and strawberry...