Sarawak Black Pepper

Origin: Malaysia

Ingredients: Piper nigrum

Description:

Sarawak pepper, also known as Borneo pepper, originates from this island, one of the largest in Indonesia, renowned for its very rich flora, although unfortunately threatened by deforestation. The pepper plantations located in the Sarawak region remain preserved.

The harvest takes place between April and June, in an agroforestry context in the heart of the region’s humid hills. The pepper is harvested and sorted by hand, then sun-dried for several days.

Sarawak black pepper is distinguished by its clear aromatic intensity. It offers resinous and woody notes, evoking pine, accompanied by a slight menthol freshness. Its heat is lively and pronounced, with a lovely length on the palate.

Usage advice:

It pairs perfectly with Italian cuisine, for making wonderful cacio e pepe, carbonara, tomato sauce, bruschetta or pasta allo scoglio.

It will elevate meats and fatty fish, grilled on the barbecue or served with sauce. It will wonderfully enhance all types of vegetables, from greens to root vegetables.

In the sweet register, as a finishing touch on red fruits, roasted peaches and apricots. It also pairs very well with chocolate, white or dark, and will surprise you on a rum baba.