Sarawak White Peppercorns are grown and harvested in Malaysia. Our White Sarawak has a uniform creamy color, and an earthy aroma. It is traditionally used in sauces and flavoring for many recipes where the black color might be objectionable. Sarawak can be paired with strong tasting foods such as crab and clams to add heat, and tone down high flavors.
Even though White Sarawaks have a distinctly strong aroma, it does not influence the flavor of most dishes. Rather, soups, sauces, and stews are given plenty of heat and spice. If you are cooking hot Mexican or Spanish dishes, these peppercorns will easily enhance the flavor of hot peppers and other distinctive spices. You can also use White Sarawaks in hot chili, clam sauce, and chowder. Aside from that if you enjoy spicy fried chicken, or extra hot western omlettes, you simply cannot do without White Sarawak peppercorns, since they will bring out the flavor of blander ingredients and add their own earthy flavor.