Sarawak pepper is found in the Malaysian part of Borneo, and is mostly known under the name "Black pepper". The flavour of this particular pepper type floats between cacao, fruit and woody spices like cinnamon. The farmers in Malaysia work together through a scheme that rewards the best pepper with the highest wage. This ensures everybody tries to make a premium quality and therefore Sarawak Pepper is regarded is one of the best "normal" black peppers in the market.

One of the main differences is the drying process of this pepper. Normal peppers are dried in open air, Sarawak is dried indoors with a continuous flow of hot air making the process a whole lot quicker and therefore they're able to deliver peppers from the field to the trade within 24 hours!

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