Bangka Island is famous for the fermentation process that farmers use to process their peppercorns, picking fresh pepper and soaking it in open-air fermentation pools for 2 weeks. The natural sugar in the peppercorns creates a white pepper that is savory, cheesy, and unique. These savory and funky fermented white peppercorns have deep umami flavor which mimics the flavor of dry aging when ground over a steak, adds heat and depth to veggies, and is wonderful in traditional Cantonese and southeast Asian dishes calling for white pepper. Picked fresh, the peppercorns are fermented according to traditional methods. Substitute for black peppercorns when you want a funky kick, grind over seafood such as crab cakes, or add to vegetable soups.
- 2.0 ounce grinder top jar
- Origin: Bangka Island, Indonesia
- Ingredients: Fermented white peppercorns (Piper nigrum)
- Fermented in a stream, then washed and sun-dried
- Tasting notes: Goat cheese, Celery, Funky Fermentation
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