Sarawak White peppercorns are considered by chefs and foodies to be one of the best variety of peppercorns in the world. They’re from Sarawak on Borneo Island, Malaysia. White peppercorns come from the same vine as black ones, but are soaked in water after the harvest to remove the outer skin. Commonly used in French cuisine, White Sarawak Peppercorns have a hot, unique flavour. Grind them 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 specks to be seen in the dish! Our favourite white peppercorn!
ABOUT THE PRODUCER
Peter Watson was born into a family where the rhythm of the seasons dictated the cycle of life – making jam, bottling sauce, preserving fruits and vegetables in season. This has guided his philosophy and methods to this day. Peter produces real food, which is hand made and using only premium quality ingredients in season. You can really taste the difference.