Commonly used in French cuisine, White Sarawak Peppercorns have a hot, unique flavor. Use ground Sarawak white peppercorns for creamy sauce recipes, or when making homemade clear broths. Add Sarawak white pepper in recipes where you'd normally use black pepper, but don't want the black specs to be seen in the dish.
Whole white peppercorns have a stronger, hotter flavor than typical black peppercorns. Pairs well with most spices & herbs. White pepper is made from black peppercorns with the outer layer rubbed away for an earthier pepper flavor with no black color.
Grind white peppercorns into a peppermill for cooking. Use white pepper seasoning in your white sauces and clear broths. Sarawak pepper is popular in European cuisine, especially French cooking.
All true peppercorns come from the plant family Piperaceae and contain a pungent and aromatic flavor.
What is Sarawak white pepper?
Sarawak white pepper is made of black peppercorns that are soaked in running water for the outer layer is rubbed away, revealing a whole white peppercorn.
What does Sarawak white pepper taste like?
Sarawak white pepper tastes like hotter and a bit more unique in flavor than regular black pepper.
How do you cook with Sarawak white pepper?
Use Sarawak white pepper in creamy, white sauces, clear broths or in instances where you want to use black pepper in your recipe, but don't want the black specs to show.
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Garlic-Free
Corn-Free
Capsicum-Free
Sweetener-Free
Sugar-Free
Sesame-Free
Vegetarian
Vegan
