#SARAWAK PEPPERCORN CRACKED#
This spice would be incredible when cracked over delicate slices of raw striped bass or fluke. Or, on the flip side, it can be used as a fabulous finishing spice – particularly when crushed just slightly in a mortar and pestle.īut let’s get to that essential question… just how exactly does one use Sarawak Black Peppercorns? We sprinkled it on a beautiful whole baby eggplant – fire-roasted it – and served it with Basil Quinoa, Tzatziki, and Pistachio. It can be used simply as an everyday peppering spice, perfectly suitable for weeknight dinners, lunch salads, and soups. The beauty of this peppercorn lies in its versatility. It does have a distinct kick that leaves a pleasant tingling zing. On a spice scale, the heat index is milder than the Tellicherry or Wynad pepper cousins. The Sarawak variety is amongst the best in the world – with a bold flavor and hints of fruit, cocoa, and woodsy spices. The fruits are cooked quickly in hot water before being fried for several days during which the outer skins shrink and darken into a thin, wrinkled layer. Black Pepper is produced from the green unripe fruit of the plant. The peppercorns are grown and processed on the mountainous island of Borneo. Let’s dive into a little background of where this memorable spice originates! Sarawak is a state in Malaysia, the largest in fact.
Grown and processed with care, the Sarawak Black Peppercorn is a delicious all-purpose pepper. They have a bold flavor that blossoms into mingling flavors of fruit, cocoa, and woodsy spices. Sarawak Black Peppercorns are medium-sized and often considered to be the best peppercorns in the world.
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