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Spices: Fermented White Pepper (with Grinder)

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Description: 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. Comes whole peppercorns in a jar with Grinder attached.

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

COOKING:
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

 

Burlap & Barrel

Burlap & Barrel is building new international spice supply chains that are equitable, transparent and traceable. We connect­ smallholder spice farmers to high-value markets, we educate consumers about the impact of product traceability on human rights, and we emphasize unique products with terroir that are grown biodynamically using traditional techniques. We work to end inequality and exploitation in food systems that disenfranchise skilled, serious artisans along the entire chain. Mainstream conversations around food sustainability rarely consider the people involved in growing, harvesting, transporting, processing and cooking food. Sustainability is discussed in terms of environmental impact, or the comfort of livestock providing meat, dairy or eggs. We believe that the standard measures of sustainability must evolve to consider the conditions in which the farmers who drive global food supply chains earn their livelihoods. Single origin ingredients draw attention to the unique environments in which incredible ingredients grow and to the farmers with the expertise and commitment to grow them well.

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