Sarawak Black Peppercorns are grown in
the mountainous Borneo Island, in the
Malaysia states of Sarawak.
Intensity: Spicy (4/10)

Flavor & Taste: Rounded flavor (Has slightly less heat &
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 BBQ rubs or grind over
grilled meat & steaks, roasted
vegetables, curries, stir fry, soups.

Peppercorns stimulate the taste buds,
aids proper digestion, and is also used to
preserve food.