Black Sarawak Pepper
This black pepper has a fruity, mild, slightly nutty aroma with a pleasant spiciness.
- Black pepper from Sarawak, Malaysia
- Fruity-mild with a lightly nutty aroma
- A pleasant heat without dominance
- A classic for marinades and hearty stews
- Tip: grind fresh in the mill
You will receive 49 enjoyment points
Inhalt: 90 grams
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Manufactured in Klingenberg am Main
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Free from additives
Black Sarawak pepper, a fruity-mild single-variety pepper from Malaysia
Black Sarawak pepper comes from the Malaysian state of Sarawak on the island of Borneo, one of the most renowned pepper regions in the world. We pack it gently in our workshop in Klingenberg am Main. Its aroma is fruity-mild and lightly nutty, with a pleasant, non-intrusive heat. A balanced, elegant pepper for the mill.
How to use
It goes very well in marinades, hearty stews as well as with fried and grilled meat. It also harmonises excellently with poultry, fish, sauces and salads. Best ground fresh in the mill just before the dish is served.
At a glance
- Single-origin from Sarawak on Borneo, Malaysia
- Fruity-mild and lightly nutty, with a pleasant heat
- Whole peppercorns, ideal for the mill
- Workshop quality from Klingenberg am Main
- Without additives
Goes well with
Fresh-ethereal is the black Kerala pepper, earthy-full the black Tellicherry pepper and green-fresh the black Lampong pepper. For blends, the Mélange Noir and the fruity Sieben are the first choice. You'll find more in our pepper collection.
Frequently Asked Questions
Where does the Sarawak pepper come from?
From the state of Sarawak on the island of Borneo in Malaysia. The region is regarded as one of the most renowned pepper origins worldwide.
What does black Sarawak pepper taste like?
Fruity-mild and lightly nutty, with a pleasant, balanced heat that doesn't seem intrusive.
What is it best suited to?
For marinades, hearty stews as well as fried and grilled meat. Also with poultry, fish, sauces and salads.
Should I buy pepper whole or ground?
Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.
