Burlap & Barrel's savory, funky Fermented White Peppercorns are highly prized in Indonesia but rarely found in the US.
Grind over steak to mimic the flavor of dry aging, over veggies for heat and depth, or in traditional Cantonese and southeast Asian dishes that call for white pepper, and in ALL French recipes (French prefer white to black pepper). They add a deep umami flavor and funk to everything they touch. They're grown on a family farm on the island of Bangka by a farmer named Pak Sugiri and his son, Ilham.
The peppercorns are picked fresh and fermented according to traditional methods. Bangka Island in Indonesia is famous for the particular fermentation process that farmers use to process their peppercorns, picking fresh pepper and soaking it in open-air fermentation pools for two weeks, using the natural sugar in the peppercorn fruit to create a white pepper that's savory, cheesy and unlike any other we've tasted.
Ingredients: fermented white peppercorns (piper nigrum)
Weight: 57 g / 2 oz