Sarawak black pepper is known for its strong flavor and aroma. It is a versatile spice that is used in a wide range of dishes, including meat, seafood, vegetables, and sauces. It is also an essential ingredient in many traditional dishes in Sarawak.
Sarawak black pepper is grown on smallholder farms and it is considered to be of high quality and is exported to many countries worldwide.
Sarawak white pepper is a variety of white pepper that is grown and produced in Sarawak and is known for its unique taste and aroma, which is considered to be milder and less pungent than black pepper. It is often used in dishes that require a more delicate flavor, such as soups, sauces, and light-colored dishes like mashed potatoes, where black pepper would not be ideal.
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