The Significance Of Sarawak White Pepper

Sarawak white pepper from Sarawak, Malaysia, is the fruit of a plant known as Piper Nigrum. The grains are obtained by harvesting the fruit once it has fully ripened, then it is soaked in water for several days to soften it and remove the red skin that covers it, leaving the white seed uncovered, and then proceed to dry it in the sun.

Sarawak white pepper is treasured in French, Swedish, and Asian cuisine. Click to find the best Sarawak white peppercorn price. 

History/Origin Of White Pepper

Pepper has been cultivated since ancient times. It is native to India, the world’s leading producer of this plant, although its cultivation has spread to other tropical areas. In ancient times, its costs were very high, which gave it the category of a luxury item, so the wealth it represented attracted the attention of Arab, Greek, Spanish, Portuguese, English, and Dutch merchants.

Uses In The Kitchen Of Sarawak White Pepper

Sarawak white pepper is often used in dishes that need a touch of pepper but where you don’t want black spots, such as béchamel sauce, homemade mayonnaise, and potato dishes. It is used to season poultry meat and soups such as Vichyssoise, among other uses.

It is recommended to add to stews at the end of cooking. If you overcook it, you will eliminate much of its aroma.

For most flavors, choose peppercorns and grind them before use.

Properties

Sarawak white pepper contains similar amounts of piperine, a substance that gives rise to its strong and spicy flavor. It is said to be beneficial for metabolism and helps promote intestinal transit. Likewise, it is recognized as an antiflatulent, diuretic, and anti-oxidant. It is one of the condiments containing more iron, which is very good for anemia. It also helps control cholesterol and obesity.

Sarawak white pepper is obtained from processing fruits belonging to the Piperaceae family, from which black and green pepper are also accepted through various methods.

For the production of white pepper, the berries of Piper nigrum are picked almost ripe and are left to soak in water to cause the outer shell to separate.

The clean grains are left to dry, resulting, at the end of the process, smaller than those of black pepper and with a much more delicate flavor.

Sarawak White Pepper: Properties And Benefits

The beneficial properties of white pepper stem from the presence of piperine and are pretty similar to those of black and green pepper.

• Its stimulating effects on gastric secretions and thermogenesis help digestion and facilitate the absorption of nutrients from ingested food, stimulating metabolism.

• White pepper is also effective in purifying the body thanks to its diuretic properties and in reducing fevers thanks to its antipyretic effect.

• The flavor of Sarawak white pepper is milder and sweeter than black pepper’s. Its grains are smaller, more fragrant, and less spicy.

• White pepper perfectly suits all dishes with delicate flavors, such as fish, shellfish, or white meat.

• Perfect for flavoring sauces (especially cream or cheese-based), boiled potatoes, and pickles.

• Due to its sweet and soft aroma, it lends itself well to original combinations, for example, with fruit to create a fresh strawberry dessert or tofu.

• Due to its light color, this pepper is more suitable for flavoring white sauces and mayonnaise.

• White pepper is very successful in Chinese cuisine since it fits better with sweet and sour flavors due to its less penetrating aroma than black pepper.

• Sarawak white pepper berries are coarsely ground together with black pepper berries to obtain a mixture widely used in French cuisine called mignonette.

Purchase And Storage

You can get Sarawak whitepeppercorns or ground Sarawak white pepperonline at the Natharvest store. Visit the website for Sarawak white peppercorn price. Also, check for high-qualityplant-based sweeteners.