Sarawak white pepper is grown in the north of the island of Borneo, in the state of Sarawak, a territory largely covered by equatorial forest. After harvesting, the peppercorns are immersed for a few hours, to be rid of their pulp, thus keeping only the heart of the grain, beige color, which will then be dried.

This pepper offers vegetal and musky notes. It perfectly accompanies white meats, white fish, vegetables. Astonishing on a dessert based on orange or pear.