Today, this spice is one of the country's main agricultural products. Most of its cultivation occurs in Sarawak, making Sarawak's variety a household brand in the international spice market. The industry consists of 67,000 farmers, with the majority residing in rural Sarawak. The state accounts for over 90% of the nation’s total production, reaching around 29,000 metric tonnes in 2016.
Apart from Sarawak, cultivation also extends to Sabah and Peninsular Malaysia, particularly Johor. Currently, Malaysia ranks as the world’s fifth-largest producer, generating 1.93 billion ringgit in earnings over the past five years. Locally produced goods include green pepper pickle, black pepper sauce, asam pedas paste, vinaigrettes, and five-spice seasoning.
Black Pepper (Whole)
Our carefully selected Sarawak Black Peppercorn is naturally sun dried and has a pungent, biting hot aroma. For the freshest taste and aroma, grind whole peppercorns as needed. Freshly ground pepper's especially good in salads, on pasta, and in soup.
Available in 20kg / 1kg / 500g packaging
Cracked (Black)
Coarsely grind Sarawak black pepper is the best ingredient to make the perfect black pepper sauce. It carries the signature aroma but with more bite. Best to use when making meat pies, salads and fish dishes.
Powder (Black)
Sarawak black pepper powder is finely ground from specially selected Sarawak black peppercorn. It offers a satisfying heat and aroma to almost any dishes. Sprinkle some in stir-fry vegetable, seafood, and pasta can take them to the next level.
White Pepper Whole
Sarawak white peppercorns originate from the same plant as the black variety. When fully ripe, the berries undergo a process where their outer hulls are removed, revealing a soft, creamy-white inner core. This spice boasts a distinctive licorice aroma and delivers a clean, sharp heat. The whole form is ideal for soups, while freshly cracked grains work well in white sauce pasta.
White pepper Cracked
Our coarsely grind white pepper are from fully-ripened fruits (berries) that are sun-dried after their red outer skin is removed. Gourmet cooks often prefer white pepper over black to flavor white sauces and other light-colored dishes - both because of its color and its more delicate flavor.
White Pepper Powder
Finely ground Sarawak white pepper powder yields a cream- yellowish colored powder. With a distinctive pepper fragrant, it will definitely make your dish unforgettable. Best pair with eggs, pasta, soups and fish dishes.