White pepper from Sarawak PGI - Borneo

Originally from the island of Borneo in Malaysia, Sarawak white pepper is mainly grown in the Sarawak region, from where it takes its name.  Sarawak pepper is harvested by hand, grain by grain.  White pepper is obtained by fermentation of perfectly mature red pepper, until the latter is freed from the pericarp that surrounds it.  Once dried, the white grains are a real treasure trove of aromas and reveal powerful, wild, animal, slightly spicy notes.  This is what we call a grand cru pepper.  Our Sarawak white pepper benefits from a protected geographical indication (PGI) which guarantees its origin, its quality, and respect for the traditional methods used for its preparation.  What foods should you cook it with?  Its power will enhance the taste of your white meats, particularly pork and veal.  It can also enhance your poultry, white fish, shellfish and side dishes (steamed, grilled or gratined vegetables).  Finally, ground on fresh goat's or sheep's cheese, it will surprise your guests.  Our favorite combination?  Sarawak White Pepper – Egg!  Whether poached, soft-boiled, boiled or fried, Sarawak white pepper will accompany it in all its forms and enhance its flavors tenfold, without distorting it.  Little tip: unlike black pepper, white pepper is almost invisible once mixed into your dish, which can be practical if you want to play on a specific visual.  Our Sarawak White Pepper is available in a 65 gram glass bottle or in a BULK airtight bag to use directly in the kitchen, or refill the bottles without having to replace them: https://fr.ankorstore.com/brand/vanissa-17468/collections/les-vrac-3459 to recharge them.  Store it in a dry, cool place, away from light.  Sarawak White Pepper does not expire, but we recommend using it within 48 months to preserve the full intensity of its aromas.