White Sarawak Peppercorns
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.
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.
Flavor of White Sarawak Peppercorns
Made from black peppercorns with the outer layer rubbed away for an earthier pepper flavor with no black color.
Uses of White Sarawak Peppercorns
Grind in a peppermill. Season white sauces and clear broths. Popular in European cooking.
White Sarawak Peppercorns Recipe
For 4 T of mix: Blend 3 T black peppercorns with 1 T white peppercorns