Borneo pepper black whole

also: Sarawak pepper, Piper Nigrum

Description:
Black pepper is probably the classic among spices. Whether fish, meat, vegetables or legumes - he fits actually always.

For the production of black pepper, unripe berries are dried, whereby a fermentation occurs due to pepper's own enzymes, which is responsible for the black coloration.

The very aromatic Borneo pepper comes from small-scale farming on the island of Borneo. The pepper has a fresh, lemony-floral aroma and is an excellent accompaniment to short-roasted meats, chicken, duck and light vegetable dishes.

Usage:
The flavors of pepper are not very heat resistant. Therefore, it should only be used towards the end of the preparation or right before serving. This pepper is suitable for use in a grinder.

Known dishes:
Pepper steak, gingerbread and much more.

Aroma/Flavor:
Peppery, floral-citrusy.

Harmonizes with:
almost all spices

Origin:
Malaysia