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Peppercorn, White, Sarawak

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White peppercorns are actually a byproduct of a black peppercorn. When mature, black peppercorns are soaked in running water and the outer layer is rubbed away, a white peppercorn with subtler flavor results. Loved by the French, these are ground and used for cream sauces and clear broths.

Throughout history, pepper has frequently been valued equal to or more than gold!

All true peppercorns come from the plant family Piperaceae and contain a pungent and aromatic flavor. These Sarawak peppercorns from Malaysia are large with a robust flavor and uniform white color.

Purchase in bags:

1 oz.

bag

$2.70

2 oz.

bag

$4.25

4 oz.

bag

$7.00

8 oz.

bag

$11.25

16 oz.

bag

$18.90

Purchase in bottles:

Small glass
(net 1.30 oz)

$4.05

Medium glass
(net 2.60 oz)

$5.90

Large glass
(net 8.00 oz)

$13.45

Purchase bottle refills (in bags):

Small glass refill
(net 1.30 oz)

$3.00

Medium glass refill
(net 2.60 oz)

$4.85

Large glass refill
(net 8.00 oz)

$12.20

The most important source of white pepper is the small Indonesian island of Bangka, southeast of Sumatra.
The following recipes use Peppercorn, White, Sarawak.

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-Philip S. of Chapel Hill, NC

“Hey, I just wanted to say thank you for this latest shipment of Red Rocks Hickory Smoke Seasoning. I really love the stuff and appreciate the work all of you put into producing it.”

-Philip S. of Chapel Hill, NC