Our Sarawak black peppers are picked when they are apple-green in colour and unripe. They are then immediately sun-dried, which lightly ferments the berry and turns it black and firm, thereby getting its name.
Peppercorns lose their aroma and flavour quickly when ground by a pepper mill. It is our suggestion for you to always buy whole berries and grind them when required. You can also gently crack peppercorns in a mortar, which is commonly found in most households.
We offer several consistencies of white peppercorns, whole berry, ground and coarse. For coarse or powdered white pepper, please see Sarawak Black Pepper, Coarse or Sarawak Black Pepper, Powdered.
