Native to the island of Borneo in Malaysia, Sarawak white pepper is mainly grown in the Sarawak region, from where it takes its name. Sarawak pepper is harvested by hand, grain by grain. White pepper is obtained by fermenting perfectly mature red pepper, until the latter is released from the pericarp that surrounds it. Once dried, white grains are a real treasure trove of aromas and reveal powerful, wild, animal and slightly spicy notes. It's what we call a Grand Cru of Pepper. Our Sarawak white pepper benefits from a protected geographical indication (PGI) which guarantees its origin, its quality, and respect for the traditional methods used during its preparation. Quick tip: unlike black pepper, white pepper is almost invisible once mixed into your dish: handy if you want to play with a specific visual! Available in 65 g as well as in 250 g bags.