Reference: 0775
Sarawak Black Pepper has the characteristic of having a spicy and dry aroma, which tends to fade therefore non-invasive. It elevates the aroma of dishes without overwhelming, and therefore it goes well with all dishes and is particularly appreciated even for spice neophytes.
Ingredients: Sarawak black pepper
Origin: Malaysia
black pepper from Sarawak is a variety of black pepper grown in the state from which it takes its name on the north coast of the island of Borneo. Being the fruit of the same plant, its taste is not very different from Tellicherry, it is a little more aromatic and slightly less spicy .
The pipper nigrum is a climbing plant belonging to the pipperaceae family, it is a woody liana that climbs on the stem of other plants and reaches up to 4 meters. In Malaysia it is cultivated by making it grow twisted on poles. The fruit is a berry containing a single seed which is green first and then becomes red when ripe.
Under the impetus of the Malaysian Pepper Board, a government regulatory body with enormous powers to preserve such an important trade for the country, the main feature is that Sarawak black pepper it is dried very quickly and then hermetically packaged in order to maintain the aroma.
It is grown on steep rocky soils to protect it from the abundant monsoon rains.
Notes on the history of black pepper cultivation in Malaysia
If Sarawak makes you think of the novels by Emilio Salgari starring Sandokan and you wonder if there is mention of the famous pepper, you should know that in reality the history of Sarawak black pepper is relatively recent, if it is true that the cultivation of pepper in this area starts precisely in the years in which the novels are set, mid-nineteenth century, and that Salgari wrote them at the end of the century (the first two novels are from the 80s) , in reality the intensive cultivation only started in 1900.
The pepper from the province of Kuching which is the capital of the state of Sarawak is the quality considered to be of the highest quality and gives its name to the homonymous variety, but others have recently taken hold. varieties approved by the regulatory body are Semongok emas and Semongok aman.
As explained in the botanical notes, Sarawak black pepper is the fruit of the pipper nigrum, therefore it is the classic black pepper, just like Tellicherry, but the pepper is exactly like the oil and wine, the fruit may well be the same but the organoleptic characteristics are deeply influenced by the soil. The characteristics of Sarawak pepper, the marked aroma and moderate spiciness make it a very popular spice and considered truly multipurpose in the kitchen .
If we talk about the more or less beneficial properties of pepper we must always distinguish between those attributed by traditional medicine and those supported by modern science. In traditional oriental medicine pepper are attributed a series of properties, it would be useful as a remedy for: constipation, insomnia, oral abscesses, sunburn, toothache and more. In reality, however, we know that pepper is an irritant and therefore, to name one, the traditional remedy of putting it on the eyes is absolutely to be avoided. What seems to be established is that piperine promotes the absorption of certain nutrients, for example selenium, this feature combined with the ability to stimulate gastric juices would confirm the digestive properties, it being understood that it is not recommended for those suffering from ulcers or gastritis. It would also seem that piperine has a certain ability to stimulate neurons and therefore according to some it could to some extent counteract dementia, furthermore, the release of endorphins would have an antidepressant action.
Ingredients for 4 people
Preparation
1) Clean the lemongrass and keep only the tender center.
2) Peel the garlic and ginger.
3) Crush the lemongrass, garlic and ginger in a mortar or with an electric mill.
4) Rinse the aubergines and cut them into 2 cm thick discs.
5) Heat the oil in a non-stick pan and add the chopped ginger-lemongrass-garlic.
5) Salt lightly and pepper generously.
6) Stir for 2 minutes.
7) Add the aubergines and mix for about 5 minutes.
8) Pour the soy sauce and cook, stirring continuously for 8-10 minutes, until the aubergines become tender and juicy.
9) Add a pinch of fresh pepper and serve.
The dish can be eaten both hot and cold.
Recipe source: Elle.com
Data sheet
Specific References
Sarawak Black Pepper has the characteristic of having a spicy and dry aroma, which tends to fade therefore non-invasive. It elevates the aroma of dishes without overwhelming, and therefore it goes well with all dishes and is particularly appreciated even for spice neophytes.
Ingredients: Sarawak black pepper
Origin: Malaysia
The four-color peppercorns go well with the following spices: cloves, fine sauces, fleur de sel, ginger, garlic, Mediterranean herbs, nutmeg, slats of cinnamon, lemon zest, onions.
Ingredients: pink pepper, black pepper, white pepper, green pepper.
The olfactory component of timut pepper is by far its added value, a real explosion of citrus notes among which grapefruit stands out in an unmistakable way but are clearly present also lime and passion fruit. Excellent on fish in general, shellfish and lobster in particular.
Ingredients: Timut pepper
Origin: Nepal
Sichuan pepper is a green colored berry native to China, also called Pepe Sancho. It has a very fresh, citrusy and sparkling taste on the palate. It should be added in cooking, whole, or always break it in a mortar in small doses because, once toasted, it quickly loses its flavor.
Ingredients: Sichuan pepper
Origin: China
From the heights of Nepal, and from the grains of the Lindera Neesiana plant, comes this citrus-scented pepper, with notes of camphor, eucalyptus and cedar. An intoxicating aroma, which is a prelude to unusual flavors, capable of creating exquisite combinations with first courses, second courses of meat and fish, sauces, mushrooms and even desserts!
Ingredients : cumeo pepper
Origin: Nepal
Lampong pepper is considered a commercial pepper. Not recommended for making sausages with whole grains as the grain skin tends to peel off easily. The flavor is dry spicy, decidedly resinous in the background. It is used in savory dishes, especially with white cheese, on fruit salads and chocolate desserts.
Ingredients: Lampong pepper
Origin: Indonesia
The Borneo vanilla green pepper is very aromatic, slightly spicy and with a light minty freshness, it is mixed with Planifolia vanilla. It is excellent for both meat and fish. A combination of flavors and an explosion of notes and nuances.
Ingredients: green pepper, vanilla.
Cubeb pepper or also called Java pepper is very pleasant on the palate and balanced with a particularly delicate spicy flavor. Its aroma is a little like pimento. It goes very well with meat and in particular Arab pastry preparations.
Ingredients: Cubeb pepper / Java
Origin: Jawa / Java
Malagueta pepper or Guinea pepper is very rich in essential oils and the smell is reminiscent of ginger, but also cardamom, of which it is often the substitute in the preparation of foods. It is used to flavor stews and some grains of this spice are added to the traditional cola nut drink that is offered to guests.
Ingredients: Malagueta pepper
Origin: Guinea
Packaging: 50g / 100g stackable airtight pet jar.
Packaging: 150g / 1000g kraft bag with zip closure to save freshness.
Red kampot pepper has a mild, yet strong aroma. Its flavor is unique and varied, it can be very spicy, slightly sweet or have floral or citrus nuances. Indeed, the very spicy version has slight shades of eucalyptus and mint.
Ingredients: Kampot red pepper
Origin: Cambodia
Bengal long pepper also called Pippali long pepper has a warmer and more aromatic taste than black pepper and is widely used in Asian and North African cuisine. Recommended with more delicate meats such as lamb and chicken and fish and shellfish. This pepper has the particularity of marrying very well with desserts, chocolate, all fruit, especially it goes well with pineapple.
Ingredients: long pepper
Origin: Indonesia
Penja black pepper belongs to the Piperaceae family. It is a very rare pepper with a very special taste to the point that it is highly appreciated by connoisseurs and classified as one of the best peppers in the world. It adapts very well to beef or pork, also excellent in soups.
Ingredients: Penja black pepper
Origin: Cameroon
It is believed that it is the most used pepper in European kitchens thanks to its versatility. This ground Tellicherry black pepper powder pairs with any dish quickly and easily. Tellicherry is considered among the most important, pure and precious pepper spices in the world, the best that the market offers.
Ingredients: Tellicherry black pepper TGEB
White pepper in grains, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
Tasmanian pepper is a fake pepper from the Australian mainland. It is an extremely aromatic pepper. The notes are very fresh, fruity and woody notes highlighting the roar of basil and camphor. It can be used in white fish, salmon, herring, shellfish, pork, duck and pheasant.
Ingredients: Tasmanian pepper
Origin: Australia
Voatsiperifery pepper is a little known pepper variety. This delicious rare pepper is particularly suitable for meat lovers, but also for vegetarians. Voatsiperifery has a woody, spicy flavor with a refreshing lemon note.
Ingredients: Mascareigne Voatsiperifery pepper or Madagascar pepper.
Origin: Madagascar
Jamaica pepper also known as pimento or carnation pepper, is native to the Caribbean and Central and South America. The most important crop of Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "pimento paths".
Ingredients: allspice
