![Sarawak peppercorns](https://loka.nahovitsyn.com/151.jpg)
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Lafayette Spices Black Peppercorn (Whole) will be paramount in finishing your future dishes. Having whole peppercorns on hand that go into a pepper mill (or spice grinder) is the best way to experience the fresh pungent flavor. The whole peppercorn is best used in grinders or for seasoning soups, stocks, sauces, and pickling liquids when planning on straining the liquid before consuming. This is certainly not your average table pepper – that will become more apparent as your start seasoning! Flavors vary from woodsy to sharp and piney, to dried tropical fruits. The flavors are not single note at all, but instead a deeply layered symphony of nuances. The intense heat and humidity provide the perfect atmosphere for intense flavor and unparalleled quality. Our Black Peppercorns are sourced from Vietnam and Brazil – two very hot climates that produce outstanding peppercorn products.
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We’re here to change that! Black Pepper is a totally under rated spice that with enough care can completely transform a dish – it doesn’t have to be a forgotten ingredient! When sourced with care and passion (as is the case with everything we do at Lafayette Spices!) the Black Peppercorn is an intriguing and complex spice. It’s often left forgotten in stale shakers and the back corner of dusty cabinets. Today, black pepper has a bit of a bad rep. As it became more readily available, the prices dropped, and ordinary people like you and I were able to enjoy it! Not just for the kings and queens anymore! At one point, it accounted for nearly 70% of the international spice trade. As more trade routes were established, pepper’s popularity quickly spread throughout world cuisines. A trade route that stretched over 4,000 miles and allowed Italian traders to sell pepper as a luxury item in medieval Europe. It’s been in the hearts and kitchen cabinets of Americans for centuries! Black Pepper is indigenous to India, where as early as 1000 BC, traders from Southern Arabia controlled the spice trade and pepper routes. If there’s one spice that has infiltrated American kitchens more than any other, it has to be Black Pepper. (Grinder sold separately for the 1000 ml Jar) This peppercorn is ideal for seasoning meats and vegetables. It is a product of Malaysia’s Pepper Marketing Board, which works directly with pepper farmers with whom it has had a very successful alliance since 1972. Black Sarawak Pepper is grown on Borneo Island, in the State of Sarawak, in Malaysia. It’s the processing of those fruits that determines the eventual disposition of the spice.Sourced from Vietnam and Brazil, the Black Peppercorn is harvested from a flowering vine and then dried in the open air. Sarawak peppercorns are another delicious, all-purpose berry. The peppercorns are all Piper nigrum which is actually a flowering vine from which the dried fruits are cultivated. It has gained international recognition by chefs and gourmets as one of the favorite pepper ingredients due to its distinctive flavor and taste perfected through years of. Over the last hundred years, Sarawak Pepper has been exported throughout the world from Sarawak on Borneo Island, Malaysia. Any off colour peppercorns are sorted out using a colour sorter at the processing centre. Any wrinkled, dark grey or black peppercorns are removed by hand (at farm level). The final flavor and appearance of the peppercorns is largely dependent on the peppercorn’s growing environment and treatment. Among these the best known is Sarawak Pepper. Drying white peppercorns on polythene sheet After drying, the peppercorns are sieved using a 4.0 mm plastic sieve to remove the smaller ones. The colors, of course, refer to the appearance of the peppercorn – each having its own unmistakable identity – White, Red, and Black.
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Malabar refers to a region of southwest India. The First word refers to the product’s origin. What’s in a name? The strange sounding names of these peppercorns actually make a lot of sense. These three peppercorns are essentials in the discerning chef’s pantry and it would be a real shame to cook without them! We’re not referring to the colors of our great American flag, but the peppercorns that should be in your kitchen! We’re talking about Kampot Red, Malabar White, and Sarawak Black peppercorns! Each has their own distinctive characteristics and purposes in your kitchen. We know, something about that doesn’t sound quite right.
![Sarawak peppercorns](https://loka.nahovitsyn.com/151.jpg)