Sarawak White Pepper

Piper nigrum — Malaysian Borneo

The pepper plant is a flowering vine (Piper nigrum). For white pepper, fully ripe berries are soaked to loosen the outer husk; the skins are removed and the pale cores are then sun-dried. Sarawak, on the island of Borneo, is renowned for white pepper with clean, focused heat and a subtle savory depth—perfect for delicate, light-colored dishes.

• Botany: Piper nigrum • Family: Piperaceae
• Origin: Sarawak, Malaysian Borneo
• Processing: fully ripe berries → soaked/decorticated → sun-dried cores
• Profile: linear heat; gentle earthy/fermented note; low visual speckling
• Best for: pale sauces, fish, poultry, vegetables and creamy soups

Aroma & Taste

Compared with black pepper, Sarawak white is cleaner and more direct in heat. The soaking stage lends a mild earthy nuance while keeping aromas elegant and unobtrusive—ideal when you want seasoning without dark flecks.

Culinary Uses & Pairings

• Pale sauces: béchamel, velouté, cream sauces—use a fine grind for seamless texture.
• Seafood & poultry: finish poached fish, scallops, chicken supremes and turkey.
• Vegetables: mashed potatoes, cauliflower purée, white asparagus, leeks and mushrooms.
• Soups: potato-leek, cream of mushroom, chicken soups—add near the end.
• Charcuterie & baking: pâtés, terrines, cheese biscuits, savory shortbread.

How to Use

• Grind by need: fine for sauces; medium for soups; coarse for finishing veg or fish.
• Bloom gently: warm freshly ground pepper 10–20 s in butter/oil, then add liquid to disperse evenly.
• Timing: add late in cooking or at the table to keep aromas bright and avoid harshness.

Dosage & Kitchen Ratios

• Finishing: 1/8–1/4 tsp freshly ground per portion.
• Soups/sauces: 1/4–1/2 tsp per 1 l (4 cups) base, then adjust.
• Brines/marinades: 1 tsp cracked per 500 ml (2 cups) liquid.

Pair With

Butter, cream, lemon zest, shallot, chive, nutmeg, bay, parsley; proteins like white fish, chicken, veal; vegetables such as potatoes, celery root, cauliflower and mushrooms.

Ingredients & Allergens

Ingredients: White peppercorns (Piper nigrum) — Sarawak origin.

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

Storage & Shelf Life

Store airtight, cool, dry and away from light. Whole peppercorns keep vibrant 18–24 months; grind only what you need. If aroma seems musty, it’s likely age—refresh with a new batch.

Substitutes & Notes

Other high-quality white peppers (e.g., Muntok) substitute well—nuances vary. If only black pepper is available, use a fine grind and a touch of lemon zest for brightness (note: black speckles will show).

FAQ

Why choose white over black pepper?
White pepper gives clean heat without dark specks—ideal for pale sauces, fish and delicate dishes.

Is white pepper milder?
Not necessarily—its heat is linear and can feel sharper in light sauces, while aroma remains subtle.

When should I add it?
Near the end of cooking or off-heat to keep aromas fresh; bloom briefly in fat for even dispersion.

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