White pepper from the island of Bangka – a truly exceptional terroir – is highly prized throughout Indonesia. Traditionally, the harvested peppercorns are washed in running, river water and eventually fermented. This technique contributes to the uniformity and smoothness of the grains that are in turn have a less fermented profile, encouraging a flavour that’s fresher than other white peppercorns.
Distinctive flavour coupled floral highlights are typical of this hot, persistent pepper. Use when the bold taste of white pepper with discreet fermentation is called for.