White Sarawak Peppercorns

Grind white peppercorns into a peppermill for cooking. Use white pepper seasoning in your white sauces and clear broths. Sarawak pepper is popular in European cuisine, especially French cooking.

Sarawak 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, resulting in whole white peppercorns with subtler flavor results. These white peppercorns come from Malaysia, and are large with a robust flavor.

All true peppercorns come from the plant family Piperaceae and contain a pungent and aromatic flavor.

White Sarawak Peppercorns Q&A

What is Sarawak white pepper?

Sarawak white pepper is made of black peppercorns that are soaked in running water for the outer layer is rubbed away, revealing a whole white peppercorn.

What does Sarawak white pepper taste like?

Sarawak white pepper tastes like hotter and a bit more unique in flavor than regular black pepper.

How do you cook with Sarawak white pepper?

Use Sarawak white pepper in creamy, white sauces, clear broths or in instances where you want to use black pepper in your recipe, but don't want the black specs to show.