Fermented White Pepper

Burlap & Barrel's Fermented White Pepper comes from a family farm on the island of Bangka, grown by a farmer named Pak Sugiri and his son, Ilham. They're picked fresh and then fermented according to traditional methods, using the fruit of the fresh peppercorn.

Highly prized in Indonesia but rarely found in the US, they 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 calling 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 veggie soups, like potato or cauliflower soups
• Pairs well with: New Harvest Turmeric, Wild Icelandic Kelp, Wild Mountain Cumin

SOURCING

Bangka Island in Indonesia is famous for the particular fermentation process that farmers use to process their peppercorns, picking fresh pepper and soaking them 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.