Sarawak White Peppercorns are known for their superior flavor, aroma, size and color.
High quality, naturally cleaned Sarawak white peppercorns.
White peppercorns contain less essential oil than black peppercorns, as this is in the skin, so they have less aroma and a sweetish pungency to them. They are used often in French cooking, and are especially useful in white soups and sauces that require pepper, because they won't add the little black flecks that black peppercorns would.
White peppercorns are picked from the vine when they are almost ripe - much later than black or green peppercorns. When picked, they are a yellowish-pink color. The peppercorns are treated with water to remove the skin, and then sun-dried.
Malaysian Sarawak white peppercorns are the best grade; the green berries are left on the vine until they start to ripen, and then they are packed into burlap sacks and placed in a running stream for two weeks until the outer skin loosens and washes off. This results in a smooth, bright white peppercorn with outstanding flavor.
Fresh, natural, pure herbs and spices blended and packed in Australia from imported and local ingredients then flown directly to our California Epicurean Kitchen.
|Botanical Name||Piper nigrum|
|Common Names||Black Pepper, White Pepper, Green Pepper, Pink Pepper.|