Medium, balanced heat from the black/white/green peppercorns; pink berries add aroma more than heat.

Sarawak Fantasia

Sarawak Fantasia

Q: Can I use a regular pepper mill?

Yes—choose a medium or coarse setting to avoid turning the pink husks into dust.

Q: When should I add it?

Add at the end of cooking or at the table to preserve bright top notes and color.

A colorful, aromatic pepper blend combining selected Sarawak black, white and green peppercorns (Piper nigrum) with pink pepper berries (Schinus spp.). The result: classic pepper warmth and citrus-peel highs lifted by a gentle, fruity-floral sweetness.

Components: black • white • green peppercorns (Sarawak) + pink pepper berries
Profile: woody-peppery core, bright citrus top notes, light berry/floral finish
Best for: table finishing, steak crusts, creamy sauces, salads, soft cheeses
Grind: medium–coarse to protect pink berries and showcase aroma

Aroma & Taste

Sarawak pepper brings clean, balanced heat with citrus-pine lift; pink berries add color and a delicate, resinous berry note. Together they taste vivid and elegant rather than aggressively hot.

Culinary Uses

Steaks & grills: coarse-cracked as a finishing shower or light crust.
Sauces: bloom freshly cracked blend in butter/olive oil, then deglaze.
Seafood & veg: crack over tuna, scallops, asparagus, mushrooms, potatoes.
Cheese & charcuterie: sprinkle on soft cheeses (goat, burrata) and pâtés.
Salads & dressings: medium grind into vinaigrettes for color and lift.

How to Use

Mill setting: medium–coarse; very fine settings can shred pink husks and mute aroma.
Bloom gently: warm the cracked mix 10–20 s in fat, then add liquid to avoid scorching.
Finish late: add at the end of cooking or at the table to preserve bright top notes and color.

Dosage & Kitchen Ratios

Finishing: 1/8–1/4 tsp freshly cracked per portion.
Dry rubs: 1–2 tsp coarse grind per 250 g (9 oz) meat.
Sauces/vinaigrettes: 1/4–1/2 tsp medium grind per 250 ml (1 cup) base.

Pair With

Shallot, garlic, lemon zest, dill, tarragon, thyme, olive oil, cream, tomatoes, strawberries (for a sweet-savory twist), soft cheeses and grilled meats.

Ingredients & Allergens

Ingredients: Black pepper, white pepper, green pepper (Piper nigrum), pink pepper berries (Schinus spp.).

Allergens: none mandatory in EN labeling for this blend.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Grind only what you need; pink berries fade faster once cracked.

Substitutes & Notes

Substitute with a mix of quality black pepper and a small portion of green peppercorns; add a few pink berries if available for color and floral lift. Note: pink pepper is not a true Piper pepper but a complementary berry.

FAQ

Can I use a regular pepper mill?
Yes—choose a medium or coarse setting. Very fine mechanisms may crush the pink husks into dust.

Is it very hot?
Medium, balanced heat from black/white/green pepper; pink berries add aroma more than heat.

When should I add it?
Finish at the table or add late to sauces for vivid aroma and visible color flecks.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de