Borneo pepper white whole

also: Sarawak pepper

Description:
To produce white pepper, the ripe, red berries are soaked in water for several days to loosen the skin from the white kernel. White pepper tastes less intense than black pepper because the essential oil responsible for the aroma is partially contained in the detached fruit skin.

The white Borneo pepper comes from small-scale cultivation on the island of Borneo. The slightly musty aroma often typical of white pepper, which is due to a processing error, is not present in this pepper. The pepper is carefully watered by hand, has a full-bodied fruity smell and no off-flavors.

Usage:
The whole grains are suitable for grinding in a mill, but can alternatively be crushed in a mortar. The ground pepper is ideal for seasoning.

Pepper should not be heated too much and should only be added towards the end of the preparation so as not to destroy its aroma.

Aroma/Taste:
sweet peppery aroma

Harmonizes with:
almost all spices

Origin:
Malaysia