Sarawak Black Peppercorns are grown in mountainous Borneo Island, in the Malaysia states of Sarawak.
Intensity: Spicy (4/10)
Flavor & Taste: Rounded flavor (Has slightly less heat and bitterness than Lampong & Malabar peppercorns), sweet & spicy with a hint of peppery roughness, musky, woody notes with citrus fruit aroma.
Uses: perfect for dessert recipes, and a strong choice for barbecue rubs orgrind over grilled meat and steaks, roasted vegetables, curries, stir fry, soups.
Peppercorns stimulate the taste buds, aids proper digestion, and is also used to preserve food.
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