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Pepper, White, Sarawak: Coarse

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To offer you fresh quality white pepper, we grind the peppercorns weekly. We offer both coarse and fine sizes, and believe both should have a place in your kitchen. The coarse grind is perfect for sprinkling or rubbing onto meats, particularly pork or beef, before broiling, grilling or stir-frying.

When mature black peppercorns are soaked in running water and the outer layer is rubbed away, a subtler flavored white peppercorn remains. We’ve taken Sarawak peppercorns from Malaysia, which are large with a robust flavor and uniform white color, and freshly ground them to a coarse consistency.

The following recipes use Pepper, White, Sarawak: Coarse .

“As serious chef hobbyists who 'chef around the globe' we cannot thank you enough not only for your products, your methods of shipments, but more, for your spirit toward your customers as well! WELL DONE!”

-Marlene M. of Honolulu, HI

“As serious chef hobbyists who 'chef around the globe' we cannot thank you enough not only for your products, your methods of shipments, but more, for your spirit toward your customers as well! WELL DONE!”

-Marlene M. of Honolulu, HI