Product description
Sarawak black peppercorns are picked when they’re green and ripe, and are then dried in the sun until they turn black and wrinkled allowing their aromas to fully develop. Try using the Sarawak pepper in stir fries, Malay chicken curries, and roughly grind over grilled meat and steaks. The bold flavours also make this a strong enough pepper to hold its own in heavily-spiced dishes, like a tagine or a curry.
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