Sarawak Black Pepper

“Black Star” selection — Malaysian Borneo

The pepper plant is a flowering vine (Piper nigrum). For black pepper, the berries are picked nearly ripe, then sun-dried until the green-to-red husk wrinkles and darkens to black. Sarawak, on the island of Borneo (Malaysia), is renowned for pepper noted for a clean, bright aroma with citrus-peel highs and a balanced, warming heat.

• Botany: Piper nigrum • Family: Piperaceae
• Origin: Sarawak, Malaysian Borneo
• Harvest: picked at the verge of ripeness; sun-dried
• Profile: citrus-peel and piney top notes, woody depth, clean heat
• Use: best freshly cracked; bloom briefly in fat for sauces

Aroma & Taste

Expect lively citrus and resinous hints over classic pepper warmth. Compared with generic black pepper, Sarawak tends to taste brighter and more nuanced, making it ideal for finishing at the table.

Culinary Uses & Pairings

• Steak & grills: coarse-cracked for crusts or to finish ribeye, lamb and venison.
• Sauces & pan juices: bloom in butter or oil, then deglaze with stock or wine.
• Seafood & vegetables: freshly cracked over tuna, scallops, asparagus or mushrooms.
• Soups & stocks: add whole peppercorns early for round warmth; crack at the end for aroma.
• Bakes: a fine grind lifts savory pies, crackers and cheese biscuits.

How to Use

• Grind by need: coarse for steaks and salads; medium for soups; fine for silky sauces.
• Bloom gently: warm cracked pepper 10–20 s in butter/oil, then add liquid to avoid scorching.
• Whole peppercorns: use in sachets/tea-balls for broths, then remove before serving.

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.
• Stocks/soups: 6–10 whole peppercorns per 1 l (4 cups) base; adjust to taste.

Ingredients & Allergens

Ingredients: Black peppercorns (Piper nigrum), Sarawak origin.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Keep airtight, cool, dry and away from light. Whole peppercorns stay vibrant for 18–24 months; grind only what you need.

Substitutes & Notes

No exact substitute for Sarawak’s bright profile. For a similar effect, use high-quality black pepper and finish with a whisper of lemon zest. “Black Star” is a trade selection indicating carefully sorted peppercorns.

FAQ

Is Sarawak pepper hotter than regular black pepper?
Heat is comparable, but the aroma is brighter and more citrus-forward, so it can seem livelier.

When should I add it—early or late?
Early additions give round warmth; freshly cracked at the end preserves fragrant top notes.

Can I use it in a mill?
Yes—use a sturdy adjustable mill. For steaks, choose a coarse setting for a crunchy crust.

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