There's pepper and then there's Sarawak pepper, Sarawak pepper is often considered to be the best pepper in the world.

Sarawak Pepper is planted on the island of Borneo, home of the hornbill and orang-utan, about 30km out of Kuching, the main township in the state of Sarawak, in what’s known as east Malaysia.

Sarawak Black Peppercorns

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Sarawak black pepper has a musky, earthy aroma and mild flavor, which has a slight but noticeable citrus pinch to it. Its versatility ensures that it can be used in a myriad of cuisines without overpowering spiciness.

“Grown on the island of Borneo, Sarawak black pepper tends to have a pleasantly refined flavour and a relatively mild heat. Great for seasoning meats and poultry,” - Alain Ducasse, world renowned multi-Michelin starred French chef.

GRADING

Grading System of Sarawak Pepper by MPB( Malaysia Pepper Board) is well recognized by end users and traders all over the world for its reliability, consistency and authenticity.

Grade Moisture Light berries Extraneous matter
Brown Label[1] 12% max 2% max 1% max
Yellow Label[2] 14.5% max 4% max 1.5% max
Black Label[3] 15% max 8% max 3% max
Purple Label[4] 16% max 10% max 4% max
Grey Label[5] 16% max - 8% max

STORAGE

Store in cool, dry place. Once opened, store in airtight container. Avoid sunlight and extreme temperatures >30°C or 86°F.

DO NOT STORE IN THE REFRIGERATOR!

Sarawak White Peppercorns

sarawakwhitepeppercorns.png

Sarawak white pepper is grown in the northern state of Sarawak on the island of Borneo, which is extensively covered by an equatorial forest. Once harvested, the peppercorns are soaked in water for a few hours to remove the pulp and leave only the beige-coloured seed, which is then dried.

This pepper has a musk-like, slightly licorice aroma. It's medium-strength in spiciness, with lemony notes and leaves a light, tongue-tingling sensation in the mouth. It is the perfect accompaniment for white meat, white fish and vegetables but isalso simply amazing with an orange or pear-based dessert.

GRADING

Grading System of Sarawak Pepper by MPB( Malaysia Pepper Board) is well recognized by end users and traders all over the world for its reliability, consistency and authenticity.

Grade Moisture Light berries Extraneous matter Color Purity[6]
Cream Label[7] 12% max 0.2% max 0.25% max 1.0% max
Green Label[8] 15% max 0.5% max 0.25% max 1.0% max
Blue Label[9] 16% max 1.0% max 0.5% max 2.0% max
Orange Label[10] 16% max 1.5% max 1.0% max 3.0% max
Grey Label[11] 16% max - 3.0% max 5.0% max

STORAGE

Store in cool, dry place. Once opened, store in airtight container. Avoid sunlight and extreme temperatures >30°C or 86°F.

DO NOT STORE IN THE REFRIGERATOR!

  1. Standard Malaysian Black Pepper No.1 ↩︎

  2. Sarawak Special Black ↩︎

  3. Sarawak FAQ Black ↩︎

  4. Sarawak Field Black ↩︎

  5. Sarawak Coarse Field Black ↩︎

  6. Amount of black/dark grey berries in white pepper ↩︎

  7. Standard Malaysian White Pepper No.1 ↩︎

  8. Sarawak Special White ↩︎

  9. Sarawak FAQ White ↩︎

  10. Sarawak Field White ↩︎

  11. Sarawak Coarse Field White ↩︎

Reference:

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Spice, especially peppercorns, are products of nature, and depending on their origin, harvesting, and processing methods, you can find both exceptional quality and poor-quality stuff. How do you define the quality of a pepper? While there is no international classification of pepper quality, exporting countries define pepper quality by taking
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