It can be used simply as an everyday peppering spice, perfectly suitable for weeknight dinners, lunch salads, and soups. The beauty of this peppercorn lies in its versatility. It does have a distinct kick that leaves a pleasant tingling zing. On a spice scale, the heat index is milder than the Tellicherry or Wynad pepper cousins. The Sarawak variety is amongst the best in the world – with a bold flavor and hints of fruit, cocoa, and woodsy spices. The fruits are cooked quickly in hot water before being fried for several days during which the outer skins shrink and darken into a thin, wrinkled layer.
Black Pepper is produced from the green unripe fruit of the plant. The peppercorns are grown and processed on the mountainous island of Borneo. Let’s dive into a little background of where this memorable spice originates! Sarawak is a state in Malaysia, the largest in fact. The Sarawak Black Peppercorns are some of the best in the world – with a storied providence, and bold complex flavors that will have you coming back for more. But we’re here to tell you, this outstanding spice is not your average black peppercorn. The Sarawak Black Peppercorn falls victim to this conundrum. Unfortunately, black peppercorns all get lumped together into an indistinguishable mash that includes really poor quality spices and some very high quality items. (Or maybe you do?!) It’s ok, we understand. With our pepper farmer, we are able to work out a floor price of RM20/kg, to guarantee a favorable income for him to continue his trade.When you think of black peppercorns, you probably don’t get particularly excited. Pepper farmers have been affected with the low procurement price - in some recent months, the price was just at RM7/kg (the historic high was at RM28/kg just 2 years ago!). The price of Sarawak black pepper has declined over the years, with competition from Cambodia’s Kampot pepper and an exponentially growing supply of Vietnam pepper in the market. The pepper board determines the selling price and markets the products to commercial markets. Usually, farmers do not separate the pepper varieties as they are being remunerated solely on the tonnage of their produce.
Pepper in Sarawak is grown as a commodity.įarmers will sell their dried pepper to the local pepper board. Hence, we are working with our farmer to try growing pepper using chemical-free practices and institute a selection process for ripe berries. We, however, believe that there’s more artistry in farming than industrialised methods that solely focuses on yields (specifically weight). Generally, Sarawak black pepper is only farmed using conventional methods, that are like “recipes” that the farmers have obtained from the agriculture departments or pepper board. Conventionally farmed pepper vs chemical-free farming. Considering the extra work and time required in the processing, Sarawak white pepper fetches a higher price, to commensurate the farmer’s labour.Ĭheck out Lada Mupoh, our Sarawak white peppercorn here.ģ. The green pericarp of the fresh berries will turn black once dried. The processing of black peppercorns, in comparison, is a lot simpler freshly picked green pepper berries are collected and laid out to dry on raised bamboo platforms. The berries are then washed and sun-dried resulting in the pale berries that we commonly know as white peppercorns.
Sarawak peppercorns skin#
To obtain white pepper, freshly picked matured green pepper berries is are collected and soaked in running water for 2 weeks to let the layer of outer skin (pericarp) disintegrate. The final outcome of a peppercorn is a result of different processing methods. White and black pepper comes from the same pepper plant. Working with our pepper farmer, Silan, has enabled us to promote single-origin and single-variety pepperĢ. Our black pepper of choice is Lada Kuching variety, for it’s balanced profile of fragrance and heat. Each variety boast a different taste profile, aroma and heat. They are Lada Kuching, Lada India, Lada Semongok Emas, Lada Semongok Aman. There are 4 black pepper varieties that are being grown in Sarawak. How well do you know your Sarawak peppers?
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