Botanical Name: Piper nigrum
Sarawak peppercorns, cultivated in the Malaysian state of Sarawak on the island of Borneo, are known for their exceptional quality and unique flavor profile. Sarawak is one of the world’s leading pepper-producing regions, thanks to its ideal tropical climate and rich soils. Sarawak peppercorns come in both black and white varieties, each with distinct characteristics that make them highly prized by chefs and spice enthusiasts globally.
Sarawak black peppercorns are renowned for their nuanced, complex flavor. They have a bright, citrusy aroma with hints of pine, combined with a mild to medium heat that doesn’t overpower. Unlike some more intense varieties of black pepper, Sarawak pepper offers a more delicate spice with earthy, fruity undertones and a subtle sweetness. This balanced flavor makes it perfect for enhancing dishes without dominating the palate.
White Sarawak peppercorns, which are produced by removing the outer black husk of fully ripened pepper berries, are known for their smooth, refined heat and clean, crisp flavor. The taste is less sharp than black pepper, with a subtle muskiness and a lingering warmth that works beautifully in lighter dishes.
Sarawak peppercorns are versatile in the kitchen and can be used in a wide variety of dishes. Black Sarawak pepper is ideal for seasoning meats, particularly grilled steaks, roasts, and poultry, as well as vegetables and sauces. It adds a fragrant spiciness to soups, stews, and marinades without overwhelming other flavors.
White Sarawak pepper is often used in dishes where a milder pepper flavor is preferred, such as seafood, poultry, cream sauces, and light-colored dishes like mashed potatoes or white gravies, where the absence of dark specks is desirable. Its subtle flavor also makes it perfect for use in delicate broths and stir-fries, providing a gentle warmth and fragrance.