Sarawak pepper, black, whole, Old Spice Office, Ingo Holland

Sarawak pepper comes from the homonymous region in the Malaysian part of Borneo. In the northwestern part of this tropical island, a relatively small-fruited pepper thrives. The smell is reminiscent of black currants. Freshly ground, a very strong, very expressive, highly pepper-typical sharpness comes to the fore. The sharpness is spicy and generally disappears after minutes. Malabar is milder and long pepper is sharper than sarawak pepper. Goes well with marinades, roasted and grilled meats and strong stews. Far too strong for bright, subtle sauces.