Pepper white Muntok pearls

also: Muntok Pearls

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 partly in the detached fruit skin. Its subtle aroma makes it an ideal accompaniment to light sauces and creamy mushroom dishes.

Our white pepper is hand-picked premium pepper from Indonesia, the so-called "Muntok pearls". Depending on market availability, it may alternatively be the even better Sarawak Cream pepper from Malaysia.
 
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:
Indonesia