Sarapiquí White Pepper

Origin: Costa Rica

Ingredients: Piper nigrum

Description:

Harvested on the edge of the tropical forest, Sarapiquí pepper is one of the few peppers grown in Central America. It comes from the province of Heredia in Costa Rica, a region known for its remarkable biodiversity and ideal agricultural conditions. Thanks to a humid climate and fertile soils, the peppercorns develop unique aromatic characteristics.

The harvest takes place between February and April. The clusters are carefully selected according to their degree of ripeness, then the berries are separated by hand, washed and placed in fermentation in clear water for about ten days. This step allows the berry’s outer layer to detach naturally. Once separated from their pericarp, the seeds are washed again and then sun-dried for several days.

This pepper is renowned for its high piperine content — about 7%, compared with 4% for black peppers from other regions of the world — giving it rare aromatic intensity and complexity.

It reveals musky and floral notes, accompanied by a fresh, slightly buttery touch. Its heat, more delicate than that of classic black pepper, is supported by a beautiful length on the palate.

Usage tips:

We recommend grinding or coarsely crushing it at the last moment.

It pairs wonderfully with poultry, pork and white meats in general. It is fond of seafood, notably shellfish and crustaceans, as well as fish.

It will elevate your vegetable soups, creamy soups and sauces.