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.