Our Sarawak white peppercorns are picked from the vine when they are close to being ripe – much later than black peppercorns. When picked, they have a yellowish-pink colour. The peppercorns are treated with water to remove the skin, and then immediately sun-dried. White peppercorns contain lesser essential oils than black peppercorns, as this is in the skin. As such, they exude a sweet pungency upon drying. They are used often in French cooking because they blend in well to the subtle tones of the fine dishes. In Singapore, white peppercorns are used commonly in our local delights such as the flavourful Chinese Pork Rib Soup or more commonly known as “Bak Kut Teh”.
We carry Sarawak white peppercorns from Malaysia, Sarawak. Our peppercorns are handpicked by the farmers which we work closely with to ensure optimal quality and appearance of our goods.
We offer several consistencies of white peppercorns, whole berry, ground and coarse. For coarse or powdered white pepper, please see Sarawak White Pepper, Coarse or Sarawak White Pepper, Powdered.
