Fermented White Pepper comes from the
island of Bangka, Sumatra, Indonesia.
Picked fresh ripe pepper berries, placed in
open-air fermentation pools for two weeks,
then washed (skins are removed in
processing) and sun-dried.
Flavor & Taste: These highly prize Fermented White Peppercorns
add a deep umami flavor to everything they touch.
Uses: For mimic the flavor of dry aging, heat & flavor, grind
over steak, veggies or seafood dishes or in traditional
Cantonese and southeast Asian dishes.
Note: Peppercorns stimulate the taste buds, aids proper digestion,
& is also used to preserve food.
