Description
Burlap and Barrel 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. 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. Cooking Tips: 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 soup.
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