• Poivre noir en grains du Sarawak

Black Peppercorns from Sarawak

6N745801

The pepper originating from the Sarawak region is exceptional for its taste and aroma.

It can be enjoyed generously on all your dishes, enhancing them with joy!

Choix du poids
€5.90
Tax included
Quantity

  Delivery

Mondial Relay

  Returns

See conditions

  Payments

100% secure

Description
Produit livré en sachet refermable  

- Sans OGM - Sans ionisation -

Uses in Cooking:


This rare pepper from Malaysia, of superb origin, develops an animalistic, earthy aroma. On the palate, its flavor is powerful, fiery, and very spicy. Its medium-sized grains are very black and slightly wrinkled.

It is probably one of the best peppers in the world, managing to exude a delightfully fresh taste despite the intensity of its heat! It will happily flavor all your dishes, as it is an exceptional pepper!

Who am I?


Origin: Malaysia, Sarawak state

Scientific name: Piper nigrum

Sarawak is one of the two states of Eastern Malaysia located on the island of Borneo. Its territory, situated on the Equator, covers about ¼ of the area of France and is 80% covered by equatorial forest. The quality of the pepper grown here is globally renowned.

Peppers, whether black, white, or green, are the same fruit picked at different stages of ripeness but all come from the same exotic vine: the pepper plant (Piper nigrum).

Piper nigrum produces in order, according to the maturity of its harvest: first green pepper, then black pepper, and finally white pepper. This vine only begins to bear fruit after 7 to 8 years.

Green pepper is picked first, long before maturity. It is preserved in brine or dried. It is strong and pungent, like black pepper, as both retain their skin.

Black pepper is picked when slightly more mature but still before full ripeness. It is reddish in color, and drying turns it black and wrinkles its skin. This skin is what makes it so strong and pungent. This stage of ripening is the most widely used pepper in the world and is known for pairing well with almost all spices.

White pepper consists of fully ripe berries that are soaked to remove their skins and then dried until they turn white. It is considered to be less pungent than black pepper, with a finer taste, and importantly, it does not leave black specks in white sauces.

The cultivation of pepper plants originated from the west coast of India (Malabar coast) in the state of Kerala and has spread to other countries: Southeast Asia (Indonesia and Malaysia), Madagascar, and Brazil. Recently, Vietnam has become the largest global producer of pepper. There are as many varieties and different flavors of pepper as there are places where they are cultivated, somewhat like wine, with terroir and climate playing a significant role in the pepper's taste!

Only the fruits of Piper nigrum (which produces the traditional black, white, and green peppers), Piper cubeba (cubeb pepper), and Piper longum (long pepper) are typically allowed to be called "pepper."

Pepper owes its spicy flavor to amides of piperine.

A Little History:


In Greece, under Alexander the Great, pepper was already in use, as it was among the Romans in antiquity.

Due to their high price, pepper and other rare spices were used as currency after the Arab conquest of Alexandria in 642 CE. This is where the expression "to pay in cash" (derived from "spices") comes from!

The exorbitant price of pepper in the Middle Ages and the monopoly on its trade held by Italy were among the reasons that motivated the Portuguese to find a sea route to India. After Vasco da Gama discovered this route in 1498, a treaty was signed granting the Portuguese exclusive rights to half the world, including the origin of pepper plants in India. A century later, they lost their monopoly to the Dutch (with their East India Company) and the English.

Product Details
6N745801

Data sheet

Conservation des épices
Elles se conservent au sec, dans des récipients individuels bien clos et à l'abri de la lumière, même électrique.
Dluo
11/2025
Emplacement entrepôt
P23
Numéro de Lot
308145501
Allergènes possibles
Ce produit peut contenir des traces de sésame, moutarde, céleri et gluten

Specific References

EAN13
09041100
You might also like

Reference: poivresichuanE

Red Sichuan Pepper

This pepper (which isn’t really a pepper!) is sweet, slightly lemony, and tingles on the tongue...! Ground, it pairs excellently with fish, poultry, rice, and of course in Chinese cuisine, as it is its country of origin!
Price €7.50
In stock
16 other products in the same category:

Reference: Kubebe

Cubeb Pepper

Discover cubeb pepper, an exotic culinary gem straight from the tropical islands of Indonesia. With its unique berries topped with a small tail, this "tail pepper" stands out for its distinct flavor: a spicy and aromatic blend with a refreshing menthol note. It’s not just a spice, but an invitation to a gastronomic journey that awakens the senses and...
Price €6.60
In stock

Lemon Verbena Pepper

Upon opening the package, the small pepper berries release an incomparable aroma of lemon, delicate and fresh. With its slight heat, subtle bitter notes, and intense citrus flavors, lemon verbena pepper enhances dishes of fish, seafood, poultry, and Asian cuisine. It is also a delightful accompaniment to desserts, pastries, jams, and punches.
Price €5.20
In stock

Cold Smoked Banasura Pepper

Discover the Cold Smoked Banasura Pepper, an exceptional spice from the Malabar coast. Gently smoked with beechwood smoke, this pepper combines fruity and spicy flavors with an intense smoky touch. Ideal for enhancing steaks, fish, cheeses, and sauces, it adds a gastronomic dimension to every dish. Experience the difference with this unique pepper for an...
Price €6.80
In stock

Reference: 508207101

Timut Pepper

An extraordinary small berry with an incredible grapefruit and lemon aroma. It will enhance your fish, salads, and why not... your sweet dishes!
Price €7.90
More
Out-of-Stock

Reference: 208029701

Dehydrated Green Pepper

It is strong, aromatic, and the only stage of pepper ripeness where the berries can be rehydrated. It is traditionally used in delicious and spicy sauces that accompany fine meats, in pâtés, or even blended with other peppers.
Price €5.60
In stock