It can be used simply as an everyday peppering spice, perfectly suitable for weeknight dinners, lunch salads, and soups. The beauty of this peppercorn lies in its versatility. It does have a distinct kick that leaves a pleasant tingling zing. On a spice scale, the heat index is milder than the Tellicherry or Wynad pepper cousins. The Sarawak variety is amongst the best in the world – with a bold flavor and hints of fruit, cocoa, and woodsy spices. The fruits are cooked quickly in hot water before being fried for several days during which the outer skins shrink and darken into a thin, wrinkled layer. Black Pepper is produced from the green unripe fruit of the plant. The peppercorns are grown and processed on the mountainous island of Borneo. Let’s dive into a little background of where this memorable spice originates! Sarawak is a state in Malaysia, the largest in fact. The Sarawak Black Peppercorns are some of the best in the world – with a storied providence, and bold complex flavors that will have you coming back for more. But we’re here to tell you, this outstanding spice is not your average black peppercorn. The Sarawak Black Peppercorn falls victim to this conundrum. Unfortunately, black peppercorns all get lumped together into an indistinguishable mash that includes really poor quality spices and some very high quality items. (Or maybe you do?!) It’s ok, we understand. When you think of black peppercorns, you probably don’t get particularly excited.
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