Sarawak white pepper

Sarawak white pepper is a type of white pepper, grown primarily on the island of Borneo, Malaysia. This berry is considered one of the best white peppers in the world because of its sweetness and complexity. The production process of Sarawak white pepper is similar to that of Sarawak black pepper, but with one additional step. Pepper berries are harvested when fully ripe, then soaked in water for several days to remove the outer layer. This process helps retain the mild, subtle flavour of Sarawak white pepper whilst eliminating the bitterness sometimes found in other white peppers. It can be used in many ways: Seasoning for meats Its delicate flavor makes it an excellent seasoning for white meats like chicken and pork. Sprinkle it generously before cooking for a subtle but distinctive aftertaste. Fish and Seafood Fish and seafood pair perfectly with Sarawak White Pepper. A pinch of white pepper added to a lemon butter sauce is a classic way to use it. Vegetable Dishes Grilled or steamed vegetables take on a new dimension with a pinch of white pepper. It enhances the natural flavors of vegetables without overwhelming them. Sauces It can be used in the preparation of pasta sauces, especially cream or white wine-based sauces. It brings a subtle warmth and a fragrant note to sauces. Salads Sarawak white pepper can be used to add some spice to your salads. A pinch sprinkled on a salad of fresh vegetables or exotic fruits can work wonders. Cheeses Soft cheeses, such as Brie or Camembert, pair well with white pepper. Its delicate flavor complements the richness of the cheese.