Generally, Sarawak black pepper is only farmed using conventional methods, that are like “recipes” that the farmers have obtained from the agriculture departments or pepper board. Conventionally farmed pepper vs chemical-free farming. Considering the extra work and time required in the processing, Sarawak white pepper fetches a higher price, to commensurate the farmer’s labour.Ĭheck out Lada Mupoh, our Sarawak white peppercorn here.ģ. ![]() The green pericarp of the fresh berries will turn black once dried. The processing of black peppercorns, in comparison, is a lot simpler freshly picked green pepper berries are collected and laid out to dry on raised bamboo platforms. The berries are then washed and sun-dried resulting in the pale berries that we commonly know as white peppercorns. To obtain white pepper, freshly picked matured green pepper berries is are collected and soaked in running water for 2 weeks to let the layer of outer skin (pericarp) disintegrate. The final outcome of a peppercorn is a result of different processing methods. White and black pepper comes from the same pepper plant. Working with our pepper farmer, Silan, has enabled us to promote single-origin and single-variety pepperĢ. Our black pepper of choice is Lada Kuching variety, for it’s balanced profile of fragrance and heat. ![]() Each variety boast a different taste profile, aroma and heat. They are Lada Kuching, Lada India, Lada Semongok Emas, Lada Semongok Aman. There are 4 black pepper varieties that are being grown in Sarawak. How well do you know your Sarawak peppers?
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