Peppercorns White (whole)
Piper nigrum
$7.00
Grown in the lush rainforests of Malaysian Borneo, Sarawak White Pepper is prized for its smooth heat, earthy complexity, and refined aroma. This premium pepper adds depth and sophistication to everything from seafood and poultry to soups, sauces, and Southeast Asian specialties.
Unlike black pepper, Sarawak white pepper offers a smoother, more delicate spice profile with earthy, floral, and slightly fermented notes that enhance rather than overpower a dish.
Because Sarawak white pepper is prized for its delicate aroma and complexity, many chefs prefer purchasing it whole and grinding it just before use. Fresh grinding preserves the distinctive earthy, floral, and subtly fermented characteristics that make Sarawak pepper highly regarded around the world.
When using Sarawak white pepper in marinades, sauces, soups, and baking where convenience is important, many chefs prefer purchasing it as Herbie's Ground White Peppercorns for the convenience of using pre-ground pepper.
Unlike black pepper, Sarawak white pepper offers a smoother, more delicate spice profile with earthy, floral, and slightly fermented notes that enhance rather than overpower a dish.
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. It is especially prized in Southeast Asian cuisine, creamy sauces, soups, seafood dishes, and light-colored foods where black pepper's appearance may be undesirable.
Used in Chinese soups, like hot and sour soup, and in stir-fry recipes for a complex floral addition.
In Europe it’s more frequently used in place of black pepper, and some cooks like it for its ability to blend in to light-colored dishes like whipped potatoes and vichyssoise, where black pepper could show up as black spots.
Add 1/2 teaspoon ground pepper to every 4 cups of liquid when seasoning soups and sauces.
Choose Whole Peppercorns For:
- Finishing dishes
- Fresh grinding over seafood, poultry, and vegetables
- Stocks and broths
- Long-term pantry storage
- Recipes where pepper is a featured flavor
Renowned as some of the finest white peppercorns in the world, Sarawak white pepper is grown in the tropical highlands of the Malaysian state of Sarawak on the island of Borneo. Carefully harvested and processed to remove the outer berry skin, these peppercorns deliver a clean, refined heat and exceptional aromatic character.
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.
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.
Health Benefits
White pepper has anti-inflammatory effect and also freshens breath. It enhances the immune system and tones the overall body. It purifies the body from harmful toxins and promotes circulation. The regular intake of white pepper protects from various cardiovascular diseases and cancers.
| Botanical Name | Piper nigrum |
|---|---|
| Common Names | Black Pepper, White Pepper, Green Pepper, Pink Pepper. |
| Flavor | Delicate floral, yet pungent, fruity, flowery spiciness |
| Contains | Sarawak White Peppercorns |
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