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Spices: Fermented White Pepper (with Grinder)
Burlap & Barrel's Fermented White Pepper comes from a family farm on the island of Bangka, Sumatra, Indonesia. It's grown by a farmer named Pak Sugiri and his son, Ilham. It is picked fresh and then fermented according to traditional methods, using the fruit of the fresh peppercorn. Click on this item to see the full description.
Highly prized in Indonesia but rarely found in the US, Fermented White Peppercorns add a deep umami flavor and funk to everything they touch. Grind over steak to mimic the flavor of dry aging, over veggies for heat and depth, or in traditional Cantonese and southeast Asia dishes that call for white pepper.
Origin: Bangka Island, Indonesia
Aliases: Muntok white peppercorns
Process: Fermented in a stream, then washed and sun-dried
Ingredients: 100% fermented white peppercorns (Piper nigrum)
Tasting notes: Goat Cheese • Celery • Funky Fermentation
Substitute for black peppercorns where you want a funky kick
Grind over seafood dishes - especially good in crab cakes
Add to blended vegetable soups, like potato or cauliflower soups
Pairs well with: New Harvest Turmeric, Wild Icelandic Kelp, Wild Mountain Cumin